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1
Heat 1 tablespoon oil in large grill pan over medium-high heat until just smoking, or, heat grill according to manufacturer's instructions. Pat steak dry with paper towels and season with salt and pepper. Cook, turning frequently until well-charred and an instant read thermometer inserted into the thickest part of each steak registers 125u00b0F for medium rare or 130u00b0F for medium, about 8 minutes total. Transfer to a cutting board, tent with foil, and allow to rest for 5 minutes. Proceed to step 3.
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2
Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125u00b0F for medium-rare, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes.
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3
Meanwhile, wipe out grill pan, if using, or pan. Brush one side of each bread slice with remaining 2 tablespoons oil and cook over medium heat, 2 slices at a time, oiled side down, until golden and toasted, about 2 minutes. Transfer to cooling rack.
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4
Remove and discard avocado pits, then scoop flesh out into large bowl. Coarsely mash with fork. Stir in cilantro, lime juice, lime zest, scallions, and garlic. Season to taste with salt and pepper. In small bowl, stir together crema and and hot sauce.
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5
Cut steak into 1/2-inch-thick slices. Spread 4 bread slices with avocado spread, then top with sliced steak. Spread remaining 4 bread slices with crema and press down on sandwich. Cut sandwiches in half and serve immediately.
