Contributed by: NAPSA
Piled High: Steak and Avocados
(NAPSA) - It's called a hero or sub in the U.S., but in Mexico an overstuffed sandwich on a roll is known as a torta.
For authentic Mexican flair, be sure to buy Hass avocados from Mexico-the pebbly-skinned ones that soften and turn from dark green to almost black as they ripen.
To get more recipes and serving ideas, just send an e-mail to email@example.com (subject line: Mexican Avocado Recipes).
Preheat broiler. Cut avocado lengthwise around the pit; twist halves to separate; strike pit with a knife blade and pull to remove; scoop out pulp; place in a small bowl. Mash avocado; stir in lime juice, 1/4 teaspoon of the salt and the red pepper; set aside.
In a cup, combine cumin, chili powder and remaining 1/4 teaspoon salt. Rub seasoning mixture over steak; place in a broiler pan. Broil steak until cooked as desired (about 5 minutes on each side for medium).
Remove to a cutting board; let rest for 5 minutes; cut diagonally in thin slices. Split bread horizontally. Spread avocado mixture on top half; layer salad greens, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces.
Serving Size: Makes 4 Portions
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