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CALIFORNIA AVOCADO BLUE CHEESE SPREAD:.
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In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce, and pepper.
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Mash with a fork until mixture is thoroughly combined.
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Taste and season lightly with salt (Note: careful here, blue cheese can be salty).
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STEAK SANDWICHES:.
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About 30 minutes before cooking, remove skirt steaks from refrigerator.
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Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
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Preheat grill or saute pan to very hot.
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Pat skirt steaks dry.
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Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper.
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Grill or saute steaks, 2 minutes per side for rare & allow steak to rest several minutes on a cutting board.
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Meanwhile, on the grill or in the same saute pan, char the onion slices until just tender, separating into rings.
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Grill or saute the tomato slices briefly, until lightly charred and warmed through.
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In a small bowl, combine olive oil, vinegar and thyme.
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Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
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Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread.
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Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
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Arrange the charred onion and tomato slices on the bottom halves of the baguettes.
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Slice the steak thinly, at an angle across the grain, and place over the vegetables.
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Drizzle steak with any leftover balsamic vinaigrette.
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Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
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*Large avocados are recommended for this recipe.
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A large avocado averages about 8 ounces.
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If using smaller or larger size avocados adjust the quantity accordingly.
