Yield: 1 Unknown
| Measure | Ingredient |
|---|---|
| ¼ cup | Extra virgin olive oil |
| ¼ cup | Orange juice; fresh |
| 1 \N | Lime; juice of |
| 1 tablespoon | Garlic; chopped |
| 2 teaspoons | Ground cumin |
| 1 teaspoon | Chili powder |
| \N dash | Tabasco sauce |
| ¼ cup | Cilantro leaves; chopped |
| \N \N | Salt |
| \N \N | Black pepper |
| 1 pounds | Skirt steak |
| 8 slices | Whole grain bread; 1/2\" thick |
| ¾ cup | Refried beans |
| 8 \N | Romaine lettuce leaves; thinly shredded crosswise |
| 4 \N | Plum tomatoes; ripe, thinly sliced |
| ¾ cup | Avocado; coarsely mashed |
| \N \N | Salt |
| \N \N | Pepper |
MARINADE
SANDWICHES
Marinade - combine all ingredients in a lg. bowl.
Sandwiches - cut the steak on the diagonal into 2 or 3 pieces depending on its length. Add steak to the marinade and coat well.
Cover and let marinate at room temp for 2 hrs. or in the frig overnight. Bring to room temp before grilling. Preheat a grill w/hot coals.
Shortly before serving, grill the steak for about 5 mins. per side for med-rare. Let the meat rest for about 10 mins. before slicing. Thinly slice on the diagonal and cover loosely with aluminum foil. Set aside.
Just before serving, assemble the sandwiches: Lightly toast the bread and spread one side of each slice with a heaping tbsp of refried beans. Top each with shredded lettuce, and then tomato slices. With the back of a spoon, cover each sandwich with a heaping tbsp of mashed avocado. Divide the meat slices among the sandwiches, sprinkle w/salt and pepper and serve.
Source: TPA Trib, 10/13/94 :: MM by Sue Woodward