Steak-and-Onion Sandwiches

Recipe from

Southern Living


1 large yellow onion, coarsely chopped
2 large garlic cloves, coarsely chopped
1/2 cup lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1 1/2 teaspoons freshly ground pepper
2 (1 1/4-pound) flank steaks
1 cup light mayonnaise
1/4 cup salsa, drained
12 light rye bread slices
2 avocados, peeled and thinly sliced


Pulse onion and garlic in a food processor until finely chopped. Add juice and next 3 ingredients; pulse 2 times or until blended.

Place steaks in a large shallow dish or heavy-duty zip-top plastic bag, and pour onion mixture over steaks. Cover or seal bag, and chill 1 hour, turning occasionally.

Remove steaks from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Cut across grain into thin slices.

Stir together mayonnaise and salsa; spread evenly on 1 side of each bread slice. Arrange steak evenly on half of bread slices; top with avocado slices and remaining bread slices.

April 2002
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