Steak N’ Avacado – Bravo!

steak avacado sandwich Inspired by The Good, The Bad and The Ugly (1966)

Clint Eastwood is at his finest traveling throughout the southwest with a cigar in his mouth and his finger on the trigger. The search for gold has everybody running fast and loose. The good the bad and the uglys final showdown is a tension and nerve fest of the highest degree. We got some real crazy cowboys on our hands. Good stuff!

The old southwest with its grit and bark and knee slappin grub. Steak and Avocado – Bravo takes its lead from The Good, The Bad and The Ugly. This dish shares the essence of the southwest where all things are possible, and this recipe for Steak and Avocado – Bravo is golden!!

1 – Pillsbury Refrigerated Garlic or Regular Flavor Breadsticks (10.6 oz)

1/2 – 1.06 oz package Tenderizing Beef Marinade (such as Lawry’s Spices and Seasoning Mix)
2– 8oz Boneless Rib-Eye, Sirloin or other premium steak, rinsed and cut in halves at an angle
1 Tbs Olive Oil
4 slices Provolone Cheese
1 cup chunky salsa, divided
1 Ripe Avocado, peeled and cut into thin slices

Bake breadsticks according to package directions except do not twist breadsticks. You will have 2 sections of 5 breadsticks.

While bread is baking, place steaks in a large zip lock bag. Add beef marinade per package directions. Let marinate only 10 minutes.

Remove steak from bag, discarding excess marinade. In a large skillet, heat olive oil over medium high heat. Cook steak about 7 minutes on each side. Remove from heat and place on paper towel.

Remove breadsticks from oven. Top each breadstick section (2) with 2 slices provolone cheese. Return to oven for an additional 3 minutes, or until cheese is melted and bread is lightly golden.

Cut each bread piece in half at an angle, making 4 triangles. Top each with 2 tablespoons of salsa, one piece of steak, an additional 2 tablespoons of salsa, and 3 or 4 slices of avocado.

Place open faced sandwiches on a platter and garnish with remaining avocado and salsa.

Serves 4.

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