Easy Weekday Recipe: Grilled Avocado and Flank Steak Sandwich

During grilling season, I like to toss everything on the grill. My weekly meal plans are scheduled around our BBQ. 

In saying that there is a staple ingredient in our home that I never thought would hold real estate on our BBQ; Avocado! 

I always assumed the creamy texture of a ripe avocado would melt when heated.

[bctt tweet=”DYK? 63,000 TONS of avocados shipped from Mexico to Canada in 2015! #avosmexico“]

You know the saying about reading a book by it’s cover? Trust me when I say never read a fruit by its skin. The creaminess of these nutrient-dense fruit enhances on the BBQ.

How to Grill an Avocado on the BBQ

First, I started by halving my ripe Avocados from Mexico and removing the seed.

Drizzle with lemon juice and Olive Oil.

Next, you can spice them up of you’d like. I used a chilli Lime spice I had on hand, but you could just as well sprinkle them with Himalayan salt and freshly ground pepper.

On a scalding grill, I placed the avocados flesh side down on the top rack. I waited a few minutes and didn’t notice much happening so once my Flank Steak was done (recipe below) I placed my seasoned avocado on the searing burner. If you don’t have a searing burner, you could just as well put them on the primary burner on high heat. Watch them, don’t walk away.

Within minutes, my Avocados from Mexico had beautiful char marks.

Be sure to grill them for another minute on the skin side to warm the inside.

At this point, you could just as well top your grilled Avocado with feta cheese and sun-dried tomatoes. We added the grilled Avocado to our flank steak sandwich to add another level of flavour.

[bctt tweet=”DYK? Avocados can be baked, fried, grilled, or eaten raw! #avosmexico“]

Grilled Avocado and Flank Steak Sandwich

 This recipe was simple to achieve. Marinade your flank steak overnight. Here is my quick marinade recipe:

• Roughly 1/3 cup of both olive oil & soy sauce. Enough marinade to cover your flank steak in a zip lock bag.
• Measure an inch in size of fresh ginger minced.
• 2 cloves of fresh garlic minced.
• 2 tbsp of honey or maple syrup. 

Don’t over cook your flank steak; medium rare allows you to achieve a melt in your mouth texture. My rule of thumb when cooking any steak is to cook it quick and on high. Don’t play with it; you should only turn your steak once. Once your steak is cooked, let it rest. Once your steak has rested, and the juices have returned cut your flank steak thin and across the grain.

On a toasted bun of your choice, top your flank steak with grill Avocado and enjoy!

 How do you enjoy your Avocados? 

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