Mexican steak sandwich

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 - 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

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