Chipotle-Style Flank Steak Avocado Melts

Steps

1. Slice the bell pepper and red onion, shred the cheddar and chop the cilantro before you start cooking.
2. In a small bowl, mix the paprika, cumin, garlic powder, two-thirds of the salt and the black pepper; rub this spice mix all over the flank steak.
3. Heat half of the canola oil in a large skillet over medium-high heat. Sear the flank steak 4 to 5 minutes per side until it reaches 145°F (63°C) inside, then move it to a board and rest 3 minutes.
4. Add the remaining half of the canola oil to the skillet, then the bell pepper and red onion; cook 5 to 6 minutes until soft and charred at the edges. Transfer to a plate and wipe out the skillet.
5. Scoop the avocado into a bowl and mash it with the lime juice, the remaining one-third of the salt and the cilantro to make the avocado spread.
6. Slice the rested flank steak thinly across the grain.
7. Lay out the bread slices. Spread the avocado spread on 4 slices, then top them with the steak, the pepper and onion mixture and the cheddar; close each with one of the remaining 4 slices.
8. Toast the sandwiches in the dry skillet over medium-low heat, two at a time, pressing gently, 3 to 4 minutes per side until golden and the cheddar melts. Cut in half and serve hot.