Dinner Tonight: Steak Sandwich with Corn, Tomato, and Avocado

Ingredients

• 1 large avocado pitted sliced
• 1  crusty baguette split cut into 6-inch segents
• 2 tablespoons basil thinly sliced
• 2 tablespoons basil thinly sliced
• 1 pound beef paper thin sliced
• 1 cup cherry tomatoes 
• 1.5 cups ears corn fresh
• 1 clove garlic minced
• 4 servings pepper black to taste
• 2 tablespoons juice of lime 
• 3 tablespoons mayonnaise 
• 3 tablespoon olive oil 

Equipment

• frying pan
• mixing bowl
• grill
• tongs
• grill pan

Directions

1. In a mixing bowl, combine the tomato, corn, garlic, lime juice, and 1 tablespoon of olive oil. Season to taste with salt and pepper, stir in the basil, and taste again for acidity and salt. Set aside.
2. Heat a large grill pan over high heat until smoking. Toss the sliced beef with 1 tablespoon of olive oil and season generously with salt and pepper.
3. Add the beef to the pan and cook untouched until almost cooked through and charred in places. Toss the meat with tongs to redistribute and cook until completely cooked through, about 30 seconds longer.
4. Remove the beef to a plate to rest, drizzle remaining tablespoon of oil over it, and grill the baguette pieces for a minute to soften and warm them.
5. Spread mayonnaise on one side of each baguette and top with the steak. Spoon relish over the other half, top with avocado, repeat with remaining sandwiches, and serve.