Steak and Avocado Sandwiches

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             FOOD FUNNY
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Here's some good advice from Rosemary Zwick:

If life gives you lemons, make lemonade. Then throw the lemonade back in
its face so it gives you the oranges you originally asked for.

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             TODAY'S RECIPE
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If you have leftover steak in the fridge, this sandwich can be ready in
a matter of minutes. If not, go ahead and cook one in a skillet - it
will only add a couple of minutes to the recipe.

Steak and Avocado Sandwiches

1 10-oz (280 g) beef steak
Salt and freshly ground pepper to taste
1 Tbs (15 ml) olive oil
3 Tbs (45 ml) mayonnaise
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) lemon juice
4 slices rye or multi-grain bread
2 large leaves romaine lettuce
1 ripe avocado, peeled, pitted, and sliced

Season the steak generously with salt and pepper. Heat the olive oil in
a skillet over high heat and saute the steak until browned on both sides
and still pink in the center, 3 to 4 minutes per side. Meanwhile, stir
together the mayonnaise, lemon zest, and lemon juice. Spread the
mayonnaise mixture on two of the slices of bread and top with the
romaine lettuce. When the steak is done, cut into thin slices across the
grain and place on top of the romaine. Top with the avocado slices and remaining bread.
Serves 2.
Received on Sun May 25 19:15:54 2008