Steak-and-Avocado Sandwich

Name: Steak-and-Avocado Sandwich
Prep time: 40 min
Total time: 55 min
Ingredients: 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 1/2 cups); 1 can (15.5 ounces) black beans, undrained; Sliced tomato and avocado, Mexican crema or sour cream, and hot sauce, for serving; 4 hoagie rolls (preferably seeded), split, for serving

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Prep Time: 40 minutes

Total: 55 minutes

Author : Martha Stewart

Ingredients

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1 pound skirt steak, cut crosswise into 4 piecesKosher salt and freshly ground pepper1 tablespoon extra-virgin olive oil2 tablespoons Worcestershire sauce1 medium red onion, chopped (1 1/2 cups)1 can (15.5 ounces) black beans, undrainedSliced tomato and avocado, Mexican crema or sour cream, and hot sauce, for serving4 hoagie rolls (preferably seeded), split, for serving

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Instructions

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Step 1

Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.

Step 2

Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.

Step 3

Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.