Chipotle chile powder has a smoky, earthy profile and isn't as hot as ground red pepper. These great steak sandwiches reap the benefit of the chipotle chile powder and are practically bursting with flavor.
12 ounces flank steak, trimmed
1 1/2 teaspoons olive oil
1 teaspoon ground cumin
3/4 teaspoon chipotle chile powder
1/4 teaspoon kosher salt
1/4 cup canola mayonnaise
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 minced garlic clove
1 (12-ounce) whole-grain French bread baguette, halved lengthwise
1/2 ripe avocado, thinly sliced
8 (1/8-inch-thick) tomato slices
1 jalapeno pepper, thinly sliced
Est. added sugars 1g
How to Make It
Preheat grill to medium-high heat.
Brush steak with oil; sprinkle evenly with cumin, chile powder, and salt. Let stand 15 minutes.
Combine mayonnaise, cilantro, rind, juice, and garlic in a bowl; refrigerate.
Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Coat cut sides of bread with cooking spray. Place baguette halves, cut sides down, on grill rack; grill 1 minute or until toasted. Remove from grill. Coat grill rack with cooking spray. Add steak to grill; grill 10 minutes or until desired degree of doneness, turning occasionally. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Spread top half of bread with mayonnaise mixture. Arrange avocado over bottom half of bread; top with steak, tomato, jalapeño, and top half of bread. Cut sandwich into 4 pieces.