Skirt Steak Guacamole Sandwich

Skirt Steak Guacamole Sandwich

Makes 2 servings.

• Guacamole
• 1 ripe, medium avocado
• 2 teaspoons lemon juice
• 1 medium tomato, finely diced
• 1 small jalapeno chile, seeded and minced
• 1 tablespoon minced green onion
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Sandwiches
• 1 (10- to 12-ounce) skirt steak, trimmed of excess fat
• 1 clove garlic
• 1/4 teaspoon ground cumin
• Juice of 1 small lime
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 crusty rolls, split (see note)
• 1 small red bell pepper, finely chopped

• To make guacamole: Peel, seed and dice the avocado. 
• Place the avocado in a serving bowl and mash with the lemon juice until pulpy. 
• Add the tomato, chile, green onion, salt and pepper. Makes 2 servings.

• To make sandwiches: With a sharp knife, make shallow diagonal slashes in one direction on the steak, then across in the other direction to score the surface. 
• Smash the garlic clove with the flat of a knife. 
• Rub the smashed garlic over the surface of the meat. 
• Rub the ground cumin on both sides of the meat, followed by the lime juice, salt and pepper.
• Place the meat on a broiler pan 4 inches from heat and broil 3 minutes per side. 
• Remove from broiler and let stand 1 minute. 
• Cut the meat into thin strips crosswise and arrange half on the bottom half of each roll. 
• Top with half of the diced red pepper and close the roll.
• Serve the guacamole on the side.

NOTE : If desired, toast the rolls in 350 degree F oven for 5 minutes before assembling