South American–Style Steak Sandwiches (Churrasco)

South American–Style Steak Sandwiches (Churrasco)

Total Time

30 minutes

Serving Size

4 servings


  • 2 limes, for juice
  • 2 ripe Hass avocados
  • 3 cloves garlic
  • 2 tablespoons fresh Italian parsley
  • 1 large tomato
  • 1 boneless New York strip steak (about 1 lb)
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 hamburger buns
  • ⅓ cup mayonnaise


  1. Juice limes (2 tablespoons). Halve avocados; scoop out flesh and smash, then stir in 1 tablespoon lime juice. Chop garlic and parsley finely; slice tomato.
  2. Preheat large cast-iron skillet on medium-high 2–3 minutes. Season steak with salt and pepper (wash hands). Place oil in pan and add steak. Cook 3–4 minutes on each side until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
  3. Meanwhile, combine mayonnaise, parsley, garlic, and remaining 1 tablespoon lime juice. Place bottom buns on work surface. Spread mayonnaise mixture evenly on bottom buns. Top evenly with steak slices, tomatoes, avocado mixture, and top buns. Serve.
  4. Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before slicing.

Nutritional Information

Amount per ¼ recipe serving: Calories 700, Total Fat 51g, Sat Fat 12g, Trans Fat 0g, Chol 90mg, Sodium 880mg, Carb 38g, Fiber 8g, Total Sugars 7g (Incl. 4g Added Sugars), Protein 25g, Vit D 0%, Calc 2%, Iron 20%, Potas 10%