Carne Asada Sandwiches with Avocados and Chipotle Mayonnaise
What You Need
1 red onion, thinly sliced
1/4 cup red wine vinegar
3 cloves garlic
2 teaspoons salt, divided
3 tablespoons lime juice, divided
2 tablespoons olive oil
2 pounds beef flap meet or skirt steak
1/2 cup mayonnaise
1 tablespoon pureed canned chipotle en adobo, with sauce
2 avocados, halved and pitted
6 bolillo rolls, focaccia rolls, or other high quality buns (Hoagie rolls work well, too.)
Using a mortar and pestle, pound the garlic with the salt to make a paste. Add 2 tablespoons lime juice and incorporate into the garlic. Slowly whisk in the olive oil to incorporate. 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 to the other side. Place in refrigerator to marinate while you prepart the onions.
Rinse the red onion in a strainer under running water and pat dry. Place it in a bowl and cover it with the red wine vinegar. Set aside for at least 30 minutes or up to 2 hours.
In another small bowl whisk together the mayonnaise, pureed chipotle, and the remaining 1 tablespoon lime juice.
Cut the avocado into thin slices and carefully peel away the skin.
After the meat and onions have marinated at least 30 minutes, grill the beef over high heat about 3 minutes on the first side then turn and cook 1 to 2 minutes more. The meat should be medium or medium rare in the center. 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 avocado slices on the top half of the roll, then add a couple of onion rings.
Slice the steak thinly across the grain and 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 and cut in half to serve.