Monday, July 27, 2009

Grilled Southwest Steak and Salsa Sandwich

1 boneless beef sirloin steak, 1 inch thick (1 lb)
1/2 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon chili powder
1/2 teaspoon dried oregano leaves
6 hoagie buns, split
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 medium avocado, pitted, peeled and thinly sliced
6 slices (1 oz each) Colby-Monterey Jack cheese blend

1. Heat gas or charcoal grill. Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano.
2. Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
3. Cut beef crosswise into thin slices. Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns.

You can use 1/4 teaspoon garlic powder and 1/4 teaspoon coarse ground black pepper instead of the garlic-pepper blend.
Brush the cut surfaces of the avocado with lemon juice to prevent it from turning brown.

430 Calories
makes 6 sandwiches

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