These Mexican-style grilled steak sandwiches are a great weeknight or cookout party option. Flat iron is a super-flavorful cut from the shoulder; it’s quite lean, so cook it no further than medium-rare to ensure that it’s tender and juicy.
- 1 Pound flat iron (top blade) steak
- 1/2 Teaspoon coarse sea salt
- 1/4 Teaspoon ground black pepper
- 4 chewy, crusty rolls, split
- 1 Cup finely sliced romaine lettuce
- 1 large carrot, grated
- 1 small ripe avocado, thinly sliced
- 1/4 Cup fresh cilantro leaves
- 1/2 Cup nonfat plain Greek yogurt
- Juice of 1/2 lime
- 2 Tablespoons finely chopped pickled jalapeño peppers, plus more as desired
Prepare a gas or charcoal grill for high-heat cooking. Sprinkle steak with salt and pepper and then grill, turning once or twice until browned and cooked to medium-rare, about 8 minutes. Let rest 5 minutes, then slice very thinly across the grain. Pile steak on bottoms of rolls and top with lettuce, carrot, avocado and cilantro. In a small bowl, stir together yogurt, lime juice and chopped jalapeños, and drizzle the mixture into the sandwiches. Add more pickled jalapeño to the sandwiches if desired.