Steak and Avocado Sandwich: Churrasco Italiano from Chile

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is more economical.

Slice half of the large tomato into 1/4 inch thick slices.

Cut the Portuguese rustic roll wheat in half.

Cut the steak against the grain to make it less tough.

Season the steak with salt.

Heat a skillet on medium heat (3 out of 6) for about a minute.

Cook the steak for about 30 seconds on each side until done.

Melt 3 T butter and 1/4 tsp oil in the skillet.

Place the cut bread face down in the skillet for about 2 minutes to toast.

Mash the avocado and mix with lemon juice and salt to prevent browning.

Cover the cooked steak with cheese and let it sit covered for about 5 minutes.

Assemble the sandwich starting with the avocado, then add salt, tomato slices, and mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level: