We are typically year-round grillers, so when spring arrives, I do love to fire it up, but it's not quite as exciting to me as it is to say, my sister who lives in Minneapolis. However, this week the weather has been absolutely gorgeous, so I couldn't resist cooking our dinner on the grill and eating on the deck.
I also can't resist Mexican food, so these sandwiches were a no-brainer for me. You have thinly sliced steak on top of refried beans, topped with sliced avocado, Pepperjack cheese, and a creamy chipotle-lime sauce. They are also very easy. First, the steak is quickly cooked on the grill. While it is grilling, you prep the other fillings - shred the cheese, slice the avocado and the buns, mix up the sauce, etc. After assembling the sandwiches, they are popped back on the grill just long enough to melt the cheese and warm the whole thing through. They are that perfect combination of spicy, salty, and creamy. I knew that Joey would love these, but I'm pretty sure I loved them just as much. I served these with sweet potato fries, and they were also pretty delicious dipped into the leftover sauce. In the summer, I also think a watermelon salad would be lovely as a side dish.
These sandwiches are quick, easy, and low-maintenance. Which is perfect for this time of year - we finished dinner, loaded Smith in the Baby Bjorn, and went for a nice, leisurely walk after dinner. I love spring so so much!
Mexican-Style Steak Sandwiches
adapted from America's Test Kitchen's 30 Minute Suppers, Summer 2011
- 1 lb steak (preferably flank, flatiron, or skirt steak)
- salt and pepper
- 1/2 cup Greek yogurt or mayonnaise (lowfat is fine)
- 1 Tbs minced chipotle chiles
- 1-2 Tbs lime juice
- 1/2 cup refried beans
- 1 avocado, pitted and sliced
- 1/2 cup shredded Pepper Jack cheese
- 4 sandwich or burger buns, halved
Meanwhile, in a small bowl whisk together the yogurt, chipotles, and lime juice. Taste and season with salt as desired.
Slice the steak as thinly as possible, then chop into bite-sized pieces. On the bottom half of each roll, spread about 2 tablespoons of refried beans. Top with the chopped steak, avocado, and then sprinkle about 2 tablespoons of cheese over the top. On the top half of the bun, spread about 1 tablespoon of the chipotle sauce. Place the top of the bun over the cheese, and lightly press down.
Arrange the sandwiches on a baking sheet and place the sheet directly on the grill. Close the cover and cook until heated through and the cheese has melted, about 2 minutes. Serve.