Hands-On Time: 10 minutes
Total Time: 10 minutes
Yield: Serves 4
3/4 pound trimmed skirt steak
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 large soft rolls
2 cups shredded iceberg lettuce
1 large ripe tomato, sliced
1 small red onion, peeled and sliced
1 medium ripe Hass avocado, peeled, pitted, and sliced
1 small lime, cut in half
1 teaspoon Mexican hot sauce
1. Rub the steak with the oil, cumin, salt, and pepper. Sear in a medium-sized pan on high heat for 3 minutes per side. Allow the meat to rest while you assemble the rest of the sandwich.
2. Pile the rolls with the lettuce, tomato, onion, and avocado. Squeeze the lime over the avocado.
3. Slice the meat across the grain into 1/4" slices and pile on the rolls. Sprinkle with hot sauce and enjoy.
Per Serving: Calories: 500 | Fat: 28 g | Saturated fat: 7 g | Cholesterol: 85 mg | Sodium: 470 mg | Total carbohydrates: 33 g | Dietary fiber: 4 g | Sugars: 7 g | Protein: 30 g