Yield: 1 Unknown
|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||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|
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