Carne Asada Sandwiches with Avocados and Chipotle Mayonnaise
1 red onion, thinly sliced
1/4 cup red wine vinegar
3 cloves garlic
2 teaspoons salt, divided
2 tablespoons lime juice, divided
2 tablespoons olive oil
2 pounds round steak, 1/4 to 1/3 inch thick (or use beef flap meat)
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
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.
Using a mortar and pestle, pound the garlic with the salt to make a paste. Add 1 tablespoon lime juice and incorporate 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 to the other side.
In another small bowl, use a spoon to beat together the mayonnaise, pureed chipotle, and 1 tablespoon lime juice.
Cut the avocado into thin slices and carefully peel away the skin.
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 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.
If you are using round steak, cut the meat into pieces roughly the size of the bread, and arrange on top of the onion rings. If you are using a thicker cut, slice it 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 to serve.
Los Angeles Times, August 20, 2003
