Description
This Grilled Steak & Avocado Sandwich recipe combines juicy, perfectly grilled ribeye or sirloin steaks with creamy avocado, fresh arugula, and a zesty homemade sauce spread on toasted bread. Ideal for a satisfying and flavorful meal that comes together in under 30 minutes, it’s perfect for lunch or a hearty dinner.
Ingredients
Scale
For the Sandwich:
- 2 boneless ribeye or sirloin steaks (about 6 oz each)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 slices of your favorite bread (sourdough, ciabatta, or whole wheat)
- 1 ripe avocado, sliced
- 1 small red onion, thinly sliced
- 1 cup fresh arugula or mixed greens
- 1 large tomato, sliced
For the Sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice (optional, for extra tang)
- 1 teaspoon hot sauce (optional, for a little heat)
Instructions
- Prepare the Steak: Preheat your grill or grill pan to medium-high heat. Drizzle the steaks with olive oil and season both sides with salt and pepper to enhance the flavor.
- Grill the Steaks: Cook the steaks on the grill for about 4-6 minutes per side, adjusting time based on thickness and your preferred doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Rest and Slice: Remove the steaks from the grill and let them rest for 5 minutes to allow juices to redistribute. Then slice thinly against the grain to maximize tenderness.
- Make the Sauce: In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, and hot sauce if using. Mix until smooth and adjust seasoning to your taste preference.
- Toast the Bread: While the steak rests, toast the bread slices on the grill or in a toaster until golden brown and crispy to add texture and warmth.
- Assemble the Sandwich: Spread the sauce generously on both sides of each toasted bread slice to add moisture and flavor.
- Add Layers: On one bread slice, layer fresh arugula or mixed greens, tomato slices, then the thinly sliced steak, followed by avocado slices for creaminess.
- Add Onion and Season: Top with thinly sliced red onion and a pinch of salt and pepper for a hint of sharpness and seasoning.
- Serve: Place the second slice of bread on top, cut the sandwich in half, and serve immediately to enjoy the full flavor and texture contrast.
Notes
- Resting the steak before slicing is crucial for juicy, tender meat.
- Use a meat thermometer for perfectly cooked steak to your liking.
- The lemon juice in the sauce is optional but adds a nice tangy brightness.
- Substitute arugula with spinach or mixed greens if preferred.
- Choose bread that toasts well and holds up to the sandwich filling to prevent sogginess.
