Steak-and-Onion Sandwiches

Ingredients

• 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

Preparation

1. Pulse onion and garlic in a food processor until finely chopped. Add juice and next 3 ingredients; pulse 2 times or until blended.
2. 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.
3. Remove steaks from marinade, discarding marinade.
4. 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.
5. 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.