Sándwich de Arrachera de Falda con Salsa Verde Cremosa de Aguacate | Sandwich de Vacío a la Parrilla

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

sandwich rolls

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more fiber and nutrients

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide creaminess with fewer calories

green salsa

🥗Healthier: homemade salsa

💰Cheaper: tomato sauce with spices

Homemade salsa can be fresher and lower in sodium

Season the skirt steak with olive oil and salt on both sides.

Preheat the grill until very hot.

Grill the steak for 5 minutes, then rotate it and grill for another 5 minutes.

Cover the steak and grill for another 5 minutes, then check the internal temperature.

Flip the steak and cover again, grilling for another 5 minutes until it reaches 77 degrees Celsius.

Remove the steak and wrap it in butcher paper to rest.

Prepare a bed of olive oil, garlic, and more olive oil in a bowl, adding black pepper, fresh thyme, and a sprig of rosemary for aroma.

Place the wrapped steak on indirect heat until it reaches 95 degrees Celsius.

Remove the steak and let it rest for a few minutes.

Blend the serrano peppers, garlic, tomatillos, avocado, olive oil, salt, pepper, and vinegar in a blender until smooth.

Slice the steak against the grain for easier separation.

Return the sliced steak to the juices to soak.

Toast the bread with butter and a bit of garlic.

Assemble the sandwich with the toasted bread, a good amount of steak, and the creamy avocado salsa verde on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary