Prep Time: minutes
Cooking Time: minutes
2 tablespoons cayenne pepper
6 tablespoons paprika
1 tablespoons ground pepper
1 tablespoon ground cumin
3 tablespoons onion powder
3 tablespoons garlic powder
1 tablespoon ground allspice
1 tablespoon ground dried thyme leaves
1/4 cup olive oil
4 pounds Brandt All Natural flat iron steaks
2 crusty baguettes about 12 inches in length
1/2 pound cheddar cheese sliced paper thin
For avocado salad:
3 ripe but firm avocados, peeled, pitted & cut into chunks
1/4 cup chopped scallions
1 large red bell pepper diced
1 red onion diced
1/4 cup chopped cilantro leaves
2 tomatoes, seeds squeezed out & chopped
1/4 cup fresh squeezed lime juice
2 tablespoons olive oil
Sea salt & fresh ground black pepper
Combine first nine ingredients and blend together well. Place in zip lock bag add steaks and let marinate six hours.
Prepare avocado salad by combining all salad ingredients and mixing gently. Season to taste with salt and pepper.
Prepare charcoal grill to medium-high heat (or preheat a heavy grill pan over medium-high heat on stove). Remove flat iron steaks from marinade and place on grill.
Cook approximately four minutes per side and check for doneness using instant read thermometer (135 degrees for medium rare). Place steaks back on grill to cook more or let rest with a foil tent over them.
Slice baguettes lengthwise and place on grill cut side down. Toast for one minute then flip and place sliced cheddar cheese on cut sides. Allow cheese to melt.
Slice Brandt Beef flat iron steaks across the grain, place on baguette and top with avocado salad. Cut each baguette into three portions and serve.