Yield: 4 servings.
1 ripe Mexican Hass Avocado
1 Tbsp. lime juice
1/2 tsp. salt, divided pinch of ground red pepper
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 lb. flank steak
1 (12”-14”) loaf Italian bread
1 cup torn salad greens
1 ripe large tomato, thinly sliced
Preheat broiler. Cut avocado lengthwise around the pit; twist halves to separate; strike pit with knife bladeand 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. salt and red pepper; set aside. 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. 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.