Thursday, May 30, 2013

Steak and Avocado Baguette with Red Onion and Spicy Mayo

There's a sandwich out there for almost everyone. Whether it's peanut butter and jelly packed in a lunch box for the first day of kindergarten or a croque monsieur washed down with a mimosa at a luxurious brunch, almost everyone can find something they like. I'm probably a slave to routine a little too often, but I love the tradition and challenge of making myself a fancy sandwich one a week. It's the perfect balance of luxury and ease for dinner than I need on a Friday night if I'm staying in - I get to reward myself for a long week of work, but I don't have to slave in the kitchen for hours to do it. For carnivores, a juicy piece of steak is an eternal treat, and the lean and flavorful flank steak cut used here is the perfect choice to pair with rich and creamy avocado slices. Red onion and hot sauce provide subtle sharp and spicy accents, creating a wonderful cascade of flavor from the crusty outside of the baguette to the tender center and out again. This hearty sandwich is certainly enough for two with something on the side, but if you're feeling ravenous, go ahead and keep it all to yourself. And while you're at it, go ahead and crack open a cold beer.

Steak and Avocado Baguette with Red Onion and Spicy Mayo
serves 1 to 2

1 demi baguette (or about 1/4 regular baguette)
Olive oil cooking spray
1 tablespoon mayo or light mayo
1/4 teaspoon Sriracha  or other hot sauce (or to taste)
1 thick slice red onion, halved (about 1/2 ounce)
1/4 Hass avocado, cut into slices
4 ounces flank steak

1. Preheat broiler. Cut baguette in half lengthwise and spray each flat surface with cooking spray. Toast under the broiler until bread is golden, just a few minutes.

2. Combine mayo and Sriracha in a small bowl. Spread sauce evenly over top half of the baguette and top with sliced red onion and avocado.

3. Preheat a pan over medium heat and spray with cooking spray. Season steak generously with salt and pepper and place in the warm pan. Cook, flipping once halfway through, to desired level of doneness (about 4 to 5 minutes per side for medium-rare). Remove steak from pan and allow to rest for a few minutes. Slice against the grain into thin slices and place on the bottom half the baguette. Combine the two halves, slice in two pieces, and serve.

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