Steak, Avocado, and Corn Salad Sandwich

There is a sandwich shop near my neighborhood in San Diego called Big Front Door that makes delicious and creative sandwiches. The sandwich that made the biggest impact on me as a person is the Sonoran chicken sandwich. I wanted to make an at home version and decided to sub the chicken for thinly sliced steak and oh boy did it work. This was such a crowd pleaser, the crowd being Graham and me.

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Ingredients:

For the steak and peppers:

1 red onion, diced

1 poblano pepper, cut into strips

16-oz of thinly cut steak

2 tsp paprika

2 tsp cumin

2 tsp garlic powder

Salt and pepper to taste

For the corn salsa:

1, 14.5 ounce can of corn

.5 cup red onion finely chopped

1 large jalapeño pepper, seeds removed, finely chopped

.25 cup cilantro finely chopped

The juice of 2 limes

1 tsp garlic powder

1 tsp salt

For the chipotle sauce:

.25 cup Greek yogurt (or skyr or sour cream)

Liquid from 1 can of chipotle pepper in adobo sauce

For 1 sandwich:

Ciabatta roll

.25 avocado

Romaine lettuce

Chipotle sauce

Cheddar jack cheese (1 slice or handful)

Corn salsa

Steak

Poblano peppers

Let's Assemble!

Essential Equipment

My dinner plates are the Anthropologie Briar dinner plates and they are unfortunately no longer available. These ones from Fable are similar and have great reviews!

My toaster is from Balmuda. It is expensive but it is amazing. You can revive a day old croissant and make bread taste freshly baked.

I got the ingredients for this recipe from my local Whole Foods, including the bagels which were very good! Very accessible ingredients.

For the steak and peppers:

Season the thinly cut steak with 2 tsp paprika, 2 tsp cumin, 2 tsp garlic powder, salt, and pepper to taste. Rub with seasoning until the steak is uniformly covered.

Add peppers and onions to a heavy skillet. Add remaining, 1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, and salt and pepper.

Stir until onions become fragrant.

Push pepper and onion mixture to one side of the skillet.

Add steak to skillet in batches. Cooking on each side for 1-2 minutes until cooked through.

Once steak is cooked, transfer to a platter.

When all of the steak is cooked, add back to skillet and stir to combine with onions and peppers.

For the chipotle sauce:

Strain the chipotle pepper in adobo sauce, collecting the liquid into a bowl.

Add Greek yogurt (or sour cream) to the chipotle adobo liquid and use a fork to whisk until smooth

For the corn salsa:

Drain corn.

Add all ingredients to a medium bowl and mix well.

For 1 sandwich:

Turn oven broiler on.

Add steak, onion, and pepper mixture to the bottom half of the ciabatta roll.

Top the steak mixture with cheese.

Broil both halves of the ciabatta roll for 2-3 minutes until the cheese is melted.

Add chipotle sauce and avocado to the top half of the ciabatta roll.

Add corn salsa and lettuce to the top of the cheese/steak side of the sandwich.

Join the two sides of the sandwich.

Enjoy!

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!