Grilled Southwest Steak and Salsa Sandwiches

Name: Grilled Southwest Steak and Salsa Sandwiches
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 medium avocado, pitted, peeled and thinly sliced; 454 grams boneless beef sirloin steak, 1 inch thick; 1 teaspoons chili powder; 170 grams slices each) Colby-Monterey Jack cheese blend; 1 teaspoons dried oregano leaves; 1 teaspoons garlic-pepper blend; 177 milliliters Old El Paso® Thick n Chunky salsa; 1 teaspoons seasoned salt; 6 hoagie buns, split

The recipe Grilled Southwest Steak and Salsa Sandwiches could satisfy your Mexican craving in roughly 25 minutes. This main course has 445 calories, 30g of protein, and 19g of fat per serving. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up avocado, seasoned salt, n chunky salsa, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

Heat gas or charcoal grill.

Equipment you will use

Grill

Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano.

Ingredients you will need

Seasoned Salt

Chili Powder

Oregano

Garlic

Pepper

Beef

Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness.

Ingredients you will need

Beef

Equipment you will use

Grill

Add buns, cut sides down, for last 4 minutes of grilling or until toasted.

Ingredients you will need

Roll

Cut beef crosswise into thin slices.

Ingredients you will need

Beef

Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns.

Ingredients you will need

Avocado

Cheese

Spread

Salsa

Beef

Roll

Equipment

Grill

Ingredients

Servings:

1medium

avocado, pitted, peeled and thinly sliced 454grams

boneless beef sirloin steak, 1 inch thick 1teaspoons

chili powder 170grams

slices each) Colby-Monterey Jack cheese blend 1teaspoons

dried oregano leaves 1teaspoons

garlic-pepper blend 177milliliters

Old El Paso® Thick 'n Chunky salsa 1teaspoons

seasoned salt 6

hoagie buns, split

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Provenance Vineyards Napa Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 34 dollars.