2 (8 to 10 ounce) skirt steaks 1 medium-sized, sweet yellow onion, cut in 1/4-inch slices 2 small tomatoes, cut in 1/4-inch slices 2 tablespoons canola oil Salt and freshly ground black pepper, to taste 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons chopped fresh thyme leaves 4 (6-inch) pieces of baguette, sliced in half lengthwise and lightly toasted Avocado Blue Cheese Spread (see recipe) 1/2 ripe avocado, thinly sliced, for garnish 4 fresh thyme sprigs, for garnish Cracked black pepper, for garnish
Makes 4 servings.
About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
Preheat grill or saute pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or saute steaks, 2 minutes per side for rare. Allow steaks to rest several minutes on a cutting board.
Meanwhile, on the grill or in the same saute pan, char the onion slices until just tender, separating into rings. Grill or saute the tomato slices briefly, until lightly charred and warmed through.
In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
Spread toasted top halves of baguettes with Avocado Blue Cheese Spread.
Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
Nutritional information per serving: 566 calories; 26 grams fat (4.8 sat, 14 mono, 3.3 poly); 88 mg cholesterol; 586 mg sodium; 6.3 grams fiber.