Steak Marinade

1. First make the marinade.  Mix olive oil, Worcestershire sauce, freshly ground salt and pepper together in a dish.
2. Then spread marinade evenly over the meat on both sides in a glass Pyrex dish.
3. Marinate in the fridge up until one hour before grilling.  If you grill within an hour, let it rest outside the fridge at room temperature. ***It’s best to grill meat at room temperature. You can prepare the aoli and sautéed onions while the meat rests.
4. Begin warming your grill to medium heat. Grill the steak 6-7 minutes per side, depending on the thickness of the meat. Tenderized meat is often thinner and will cook more quickly.  The internal temperature should be at least 135°-140° (for medium). You can adjust according to your preference.  See grilling tips as needed.
5. Allow the meat to rest for 5 minutes before slicing.

Pesto Aioli Sauce

1. Combine 1/2 cup mayo, 1 – 2 cloves pressed garlic, and 2 – 3 tBS pre made pesto, salt and pepper.
2. Mix and taste to check for ample salt, pepper, and garlic.

Sautéed Onions

1. Cut onion into thin slices
2. Sauté the sliced onions in 2 TBS olive oil until browned over medium high heat.

Buns

1. Turn oven to broil.
2. Then, lay buns face up on a baking sheet.
3. Next, spread butter over the inside of each bun & sprinkle with a little bit of garlic salt.
4. Finally, broil until lightly browned.

Assembling the Sandwich

1. Slice avocados into thin slices.
2. Spread the pesto aioli on the bottom of each bun.
3. Layer the steak, avocado, and sautéed onions on top, and the other side of the bun and SERVE!