Get ready to have a fiesta! Today on Fresh Dish Foodie, Whitney is preparing a classic steak sandwich with a Mexican twist. This recipe is full of guacamole, zesty ranch dip and grilled steak.
Grill your London broil for about 20 minutes or until the internal temperature reaches 140 degrees. This will give you the perfect medium rare steak. Once it's off the grill, tent with foil and let it rest. While your meat rests, prepare the avocado spread and get ready to assemble your torta!
Get the full recipe below:
Ingredients:
1 top round London broil (about 2 pounds)
½ tsp kosher salt
½ tsp fresh ground black pepper
2 avocados, peeled, pitted and mashed
1 tbsp fresh lime juice
1 tbsp lime zest
2 (10-ounce) loaves bakery fresh French baguette, cut horizontally in half
½ cup creamy chipotle ranch dip
3 Roma tomatoes, thinly sliced
2 jalapeño peppers, thinly sliced
1 small red onion, thinly sliced
3 cups cilantro sprigs
Directions:
- Prepare outdoor grill for direct grilling over medium-high heat. Season London broil with salt and pepper. Place London broil on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer London broil to cutting board and loosely cover with foil; let stand 5 minutes before slicing. (Internal temperature of steak will rise 5 to 10° upon standing.)
- In small bowl, whisk avocados, lime juice, and lime zest until smooth.
- Spread top cut sides of bread with dip; spread bottom sides with avocado mixture. Thinly slice steak across the grain; fill bread with steak, tomatoes, jalapeños, onion, and cilantro. Cut each sandwich crosswise into quarters.
