Ingredients
The following ingredients have 4 Servings
- 1 pint cherry or grape tomatoes
- chopped
- 12 slices smoky bacon
- 1 pound shaved or very thinly sliced boneless rib eye (from your butcher)
- 2 teaspoons Kosher salt plus about 1/2 teaspoon
- 1 1/2 teaspoons coarse black pepper
- 1 teaspoon ground cumin
- 1 teaspoon pimentón (smoked sweet paprika)
- 1 teaspoon each granulated garlic and granulated onion
- Olive oil
- vegetable or canola oil
- for drizzling
- Chipotle Tabasco or other hot sauce
- to taste
- 8 slices deli-cut Pepper Jack cheese
- 2 serrano or 1 large jalapeño pepper
- finely chopped
- 1 small or 1/2 medium white onion
- finely chopped
- 2 large or 3 small ripe but still firm avocados
- Juice of 1 lime
- Gem Romaine leaves
- 8 hand-cut slices white bread (I use Amy’s bread)
- toasted
Instruction
- Preheat oven to 375°F
- Arrange bacon on a slotted pan or on a wire rack set in a rimmed baking sheet
- Bake to crispy, about 15 minutes
- Preheat a cast-iron griddle or skillet
- Toss shaved meat with salt, pepper, cumin, pimentón, granulated garlic and onion
- For the guac, combine the chilies and onion with 1/2 teaspoon salt and let stand a few minutes
- Combine with tomatoes, avocados and lime juice
- Mash to desired consistency
- Dress griddle with a drizzle of oil
- Toss meat onto the griddle and cook, chopping as you would a Philly steak, for 3-4 minutes to crisp
- Separate steak into 4 mounds and top each mound with some hot sauce and 2 slices of cheese
- Pile meat and melted cheese on toast and top with lettuce, 3 slices of bacon and a mound of guac
- Set toast tops in place and cut in half to serve
- MORE: Beef Brutus Sandwiches (Sliced Steak and Caesar Dressing Subs) Italian Roast Beef on Ciabatta with Ricotta and Horseradish Gremolata, Caesar Slaw with Celery Sliced Steak Club Sub with Horseradish & Herb Sauce
