2 (8 to 10 ounce) skirt steaks1 medium-sized, sweet yellow onion, cut in 1/4-inch slices2 small tomatoes, cut in 1/4-inch slices2 tablespoons canola oilSalt and freshly ground black pepper, to taste2 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar2 teaspoons chopped fresh thyme leaves4 (6-inch) pieces of baguette, sliced in half lengthwise and lightly toastedAvocado Blue Cheese Spread (see recipe)1/2 ripe avocado, thinly sliced, for garnish4 fresh thyme sprigs, for garnishCracked 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.
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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.