Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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. 

Ann Taylor Pittman
Recipe by Cooking Light June 2016

Gallery

Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Nutrition Facts

416 calories; fat 16g; saturated fat 3.6g; mono fat 9.1g; poly fat 2.2g; protein 24g; carbohydrates 46g; fiber 3g; cholesterol 38mg; iron 4mg; sodium 754mg; calcium 19mg; sugars 2g; added sugar 1g.
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