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Pre-heat outdoor grill to 400°F

To make the salsa, cut the corn off of the ear, and place in a medium bowl. Peel the orange and cut into segments, add it to the corn. Squeeze the rest of the orange by hand into the corn mixture. Add the avocado, cilantro, cocktail onions, sea salt and pepper. Stir to combine and allow to sit for 15 minutes before serving.

To make the red pepper pesto, combine the roasted red peppers, parmesan, garlic and olive oil. Place them into a food processor and blend until smooth.

To prepare the steak, dry rub the steak by combining the chili powder, garlic salt and cumin in small bowl. Rub a light coating of chili mixture onto the steak.

Cook steak until medium rare (approximately 6 minutes per side), or until desired doneness.

Place baguette onto the grill for 3 minutes before taking off steak.

To assemble the sandwiches, slice the flank steak into thin slices against the grain. Spread a layer of pesto onto the bottom half of the sliced pieces of baguette. Lay the steak on top of the pesto. Top with a generous portion of the salsa. Cover with the top piece of baguette and serve.