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Carne Asada Steak Sandwiches

Photo: Jennifer Causey Styling: Claire Spollen


Serves 4 (serving size: 1 piece)

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
  • Cooking spray
  • 1/2 ripe avocado, thinly sliced
  • 8 (1/8-inch-thick) tomato slices
  • 1 jalapeno pepper, thinly sliced

Nutrition Information

  • calories 416
  • fat 16 g
  • satfat 3.6 g
  • monofat 9.1 g
  • polyfat 2.2 g
  • protein 24 g
  • carbohydrate 46 g
  • fiber 3 g
  • cholesterol 38 mg
  • iron 4 mg
  • sodium 754 mg
  • calcium 19 mg
  • sugars 2 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat grill to medium-high heat.

  2. Brush steak with oil; sprinkle evenly with cumin, chile powder, and salt. Let stand 15 minutes.

  3. Combine mayonnaise, cilantro, rind, juice, and garlic in a bowl; refrigerate.

  4. 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.

  5. 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.