This Steak-and-Avocado Sandwich is a juicy and savory recipe, which is made with tender skirt steak and creamy avocado. It’s the perfect weeknight dinner, ready in about 30 minutes.
Steak-and-Avocado Sandwich Ingredients
A simple, flavorful combination for a hearty and satisfying meal.
- 1 pound skirt steak, cut crosswise into 4 pieces
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 1 medium red onion, chopped (1 ½ cups)
- 1 can (15.5 ounces) black beans, undrained
- 4 hoagie rolls (preferably seeded), split, for serving
For Serving:
- Sliced tomato
- Sliced avocado
- Mexican crema or sour cream
- Hot sauce
How To Make a Steak-and-Avocado Sandwich
A step-by-step guide to this incredibly flavorful and satisfying sandwich.
- Marinate and Sear the Steak: Season the steak pieces with salt and pepper. In a shallow dish, drizzle the steak with the olive oil and Worcestershire sauce, turning to coat. Let it stand for at least 10 minutes. Heat a large cast-iron skillet over medium-high heat. Add the steak and cook, flipping once, for 5 to 7 minutes total for medium-rare. Transfer the steak to a plate to rest.
- Make the Smashed Black Beans: Return the same skillet to medium heat without wiping it clean. Add 1 cup of the chopped red onion, season with salt and pepper, and cook, stirring, for 3 to 4 minutes until translucent. Add the undrained can of black beans and 1/3 cup of water. Let the mixture simmer for 5 minutes until it has thickened slightly.
- Finish the Beans and Steak: Use a potato masher or a fork to smash the beans directly in the pan until they are mostly broken down and spreadable. Thinly slice the rested steak against the grain, then stir any accumulated steak juices from the plate into the bean mixture.
- Assemble the Sandwiches: Spread the warm bean mixture generously onto the split hoagie rolls. Top with the sliced steak, sliced tomato, sliced avocado, the remaining 1/2 cup of raw red onion, a drizzle of crema, and a few dashes of hot sauce. Serve immediately.
Recipe Tips
For the most tender steak and flavorful sandwich.
- How to get the most tender steak? The two most important steps are not overcooking it and slicing it correctly. Skirt steak has a very pronounced grain (muscle fibers) and it MUST be sliced against that grain. This shortens the fibers and makes the meat incredibly tender to chew.
- Why use the same pan for the beans? Don’t wipe out the skillet after cooking the steak! The browned bits left in the pan (the “fond”) are packed with savory flavor. Cooking the onions and beans in these drippings infuses the entire spread with a rich, beefy taste.
- Can I make the components ahead of time? Yes. You can cook the steak and the bean mixture up to 2 days in advance and store them in separate containers in the refrigerator. Gently reheat them on the stovetop before assembling the fresh sandwiches.
- What’s the best bread to use? A sturdy hoagie roll or a crusty ciabatta is perfect for this hearty sandwich. You need a bread that can hold up to the juicy steak and creamy bean spread without falling apart.
What To Serve With a Steak-and-Avocado Sandwich
Classic sides to complete this hearty meal.
This loaded sandwich is a complete meal on its own, but it pairs wonderfully with:
- Crispy tortilla chips and salsa
- A simple side of Mexican rice
- A light and crunchy coleslaw
- A cold Mexican beer or a margarita
How To Store a Steak-and-Avocado Sandwich
This sandwich is best enjoyed immediately.
- Best Eaten Fresh: For the best texture—toasted bread, juicy steak, and warm bean spread—this sandwich should be assembled and eaten right away.
- Storing Components: If you have leftovers, it’s best to store the cooked steak and the bean spread in separate airtight containers in the refrigerator for up to 3 days.
Steak-and-Avocado Sandwich Nutrition Facts
An estimated guide per sandwich.
- Calories: 720 kcal
- Carbohydrates: 65 g
- Protein: 45 g
- Fat: 32 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If you can’t find skirt steak, flank steak is an excellent substitute that requires the same cooking method. A well-marbled sirloin or flat iron steak, sliced thinly, would also be delicious.
Yes. If you don’t have black beans, a can of undrained pinto beans would be a perfect substitute for making the smashed bean spread.
Absolutely. A grill is a fantastic way to cook the steak for this sandwich. Just be sure to still make the bean spread in a skillet on the stovetop to capture all those delicious flavors.
Try More Recipes:
- Beef and Broccoli with Black-Bean Garlic Sauce Recipe
- Balsamic Marinated Skirt Steak Recipe
- Grilled Skirt Steak Salad Recipe
Steak-and-Avocado Sandwich Recipe
Description
A hearty and savory sandwich loaded with juicy, marinated skirt steak, a creamy smashed black bean spread, fresh avocado, and sliced tomato on a sturdy hoaggieroll.
Ingredients
Instructions
- Season the steak with salt and pepper and toss with 1 tbsp olive oil and the Worcestershire sauce. Let stand for 10 minutes.
- Sear the steak in a hot cast-iron skillet for 5-7 minutes total for medium-rare. Remove to a plate to rest.
- In the same skillet, cook 1 cup of the chopped onion until soft. Add the undrained black beans and 1/3 cup of water.
- Simmer for 5 minutes until thickened, then smash the beans in the pan with a fork until spreadable.
- Slice the rested steak thinly against the grain. Stir any steak juices into the bean mixture.
- To assemble, spread the bean mixture on the rolls. Top with the sliced steak, tomato, avocado, the remaining raw onion, crema, and hot sauce.
Notes
- Slicing the skirt steak against the grain is the most important step for ensuring it is tender.
- Letting the steak rest before slicing is crucial to keep it juicy.
- Using the same pan to make the bean spread after cooking the steak adds a huge amount of flavor.
- This sandwich is best assembled and served immediately for the best texture.