Avocado and Beef Torta

YIELD: 4 portions

1 ripe Hass avocado from Mexico
1 Tbsp. lime juice
1⁄2 tsp. salt, divided
pinch ground red pepper
1⁄2 tsp. ground cumin
1⁄2 tsp. chili powder
1 lb. flank steak
1 loaf Italian bread (12- to 14-inch size)
1 cup torn salad greens
1 large ripe tomato, thinly sliced

  1. Preheat broiler.
  2. FOR GUACAMOLE: Cut avocado lengthwise around the pit; twist halves to separate; strike pit with a knife blade and pull to remove; scoop out pulp with a spoon; place in a small bowl. Mash avocado with a fork; stir in lime juice, 1/4 tsp. of the salt and the red pepper; set aside.
  3. FOR THE STEAK: In a cup, combine cumin, chili powder and remaining 1/4 tsp. salt. Rub seasoning mixture over both sides of steak; place on a rack in a broiler pan. Broil steak, 2 to 3 inches from heat source, until cooked as desired (about 5 minutes on each side for medium). Remove to a cutting board; let rest for 5 minutes; cut diagonally in thin slices.
  4. TO SERVE: Split bread horizontally almost through. Spread avocado mixture on top half; layer salad greens, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces.

Recipe and cover photo submitted by Avocados from Mexico (APEAM)