Carne Asada Sandwiches With Avocados And Chipotle Mayonnaise

Recipe Ingredients

1		Red onion - thinly sliced
1/4 cup	59ml	Red wine vinegar
3		Garlic cloves
2 teaspoons	10ml	Salt - divided
2 tablespoons	30ml	Lime juice - divided
2 tablespoons	30ml	Olive oil
2 lbs	908g / 32oz	Round steak, 1/4" to 1/3" thick
1/2 cup	118ml	Mayonnaise
1 tablespoon	15ml	Pureed canned chipotle en adobo - with sauce
2		Avocados - halved, pitted
6		Bolillo or focaccia rolls
		= (or other high-quality buns)

Recipe Instructions

Rinse the sliced red onion in a strainer under cold running water. Pat it dry, place it in a bowl and cover it with the red wine vinegar. Set aside for at least 30 minutes, up to 2 hours.

Using a mortar and pestle, pound the garlic with the salt to make a paste. Add 1 tablespoon of lime juice and incorporate it into the garlic. Slowly add the olive oil, stirring with the pestle to incorporate it too. If you don't have a mortar and pestle, this can be done in a food processor.

Spoon the garlic mixture over the steak, spreading it with the back of a spoon. Season well with salt. Turn the meat over and do the same with the other side.

In another small bowl, use a spoon to beat together the mayonnaise, pureed chipotle and 1 tablespoon of the lime juice.

Cut the pitted avocados into thin slices and carefully peel away the skin.

Grill the beef over high heat. If you're using round steak, cook about 3 minutes on the first side, then turn and cook 1 or 2 minutes more. The meat should be medium-rare in the center. If you're using a thicker cut, leave the meat rarer in the center, cooking 6 or 7 minutes per side. Set the meat aside while you build the sandwiches.

Cut the rolls in half and spread with the chipotle mayonnaise, about 1 tablespoon for each half. Arrange the avocado slices on the top half of the roll, then add a couple of onion rings.

If you're using round steak, cut the meat into pieces roughly the size of the bread and arrange on top of the onion rings. If you're using a thicker cut, slice it thinly across the grain and then arrange it on the sandwich. Add the bottom half of the roll and press gently to compact everything together. Turn the sandwich right-side-up to serve.

This recipe yields 6 servings.

Each serving: 650 calories; 47 grams protein; 36 grams carbohydrates; 3 grams fiber; 35 grams fat; 7 grams saturated fat; 113 mg. cholesterol; 869 mg. sodium.

Source:
The Los Angeles Times, 08-20-2003

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