Steak and Guacamole Sandwich

Prep Time:
15 mins.
Cook Time:
10 mins.

Saucemaker Mexican Baja chipotle

An exotic blend of orange, cocoa and smoky chipotle peppers, mixed in a rich tomato base with a robust assortment of spices.


2 avocados, pitted and peeled (345 g)

2 tbsp  (30 mL) E.D.SMITH® Saucemaker Mexican Baja Chipotle Sauce

3 lb (1.5 kg) flank steak

1/2 tsp (2 mL) salt (2.5 g)

1/2 tsp (2 mL) pepper (2.5 g)

1/2 cup (125 mL) E.D.SMITH® Saucemaker Zesty Orange Ginger Sauce

1/4 cup (60 mL) E.D.SMITH® Saucemaker Black Bean Sauce

3 cups (750 mL) baby arugula (180 g)

1 red onion, finely sliced (120 g)

3 baguettes


Mash avocados with Mexican Baja Chipotle Sauce until smooth. Cover, chill and set aside.

Season steak with salt and pepper. Sear steak for 4 to 5 minutes per side or until medium-rare. Let steak rest for 5 to 10 minutes before slicing.

Meanwhile stir Zesty Orange Ginger Sauce with the Black Bean Sauce. Heat until simmering. Toss with sliced steak. Cut each baguette into 4 portions. Slice each portion in half lengthwise.

1 sandwich: Place 15 g arugula, 60 g steak, 30 g guacamole and 10 g red onion between 1 baguette portion.

Cook’s Note: Add a fried egg for an even heartier sandwich.