Brazilian Churrasco Steak Sandwich

This is undoubtedly unheard of in Brazil, but the flank steak from the Churrasco is irresistible at room temperature, so why not put it between two slices of bread? The tangy salsa mayonnaise is the perfect liaison between the meat and the creamy avocado. Romaine is a nice neutral lettuce, and the choice of bread is yours–focaccia, pita, rye, or corn bread are all compatible.


  • 1 large onion, coarsely chopped
  • 2 garlic cloves, finely minced
  • ½ cup fresh lemon juice
  • ½ teaspoon salt
  • 2 teaspoons freshly ground pep fier
  • 2 flank steaks, each about 1 pound
  • Olive oil
  • 3 to 4 ripe avocados
  • 12 to 16 slices corn bread or light rye bread
  • Salsa Mayonnaise (see below)
  • 12 to 16 medium romaine leaves (optional), cut into thin slices



Pulse the onion and garlic in the food processor until almost puréed. Add the lemon juice and pulse again. Add the salt and pepper. Pour this mixture over the flank steaks in a nonaluminum container and let marinate for an hour, turning steaks once or twice.

Preheat the broiler or light a charcoal fire. Remove steaks from marinade, brush lightly with olive oil, and grill until rare. 3 minutes a side. Let steaks rest a few minutes. Thinly slice across the grain.

Cut avocados in half and remove pits and peels. Thinly slice, allowing half an avocado per person.

For each sandwich spread 2 slices of bread with salsa mayonnaise. Top 1 slice with sliced steak and 1 with avocado. Add 2 leaves of romaine, if using. Assemble sandwich, halve and serve.