Mexican steak sandwich
1 Unknown
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Extra virgin olive oil |
| ¼ | cup | Orange juice; fresh |
| 1 | Lime; juice of | |
| 1 | tablespoon | Garlic; chopped |
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Chili powder |
| dash | Tabasco sauce | |
| ¼ | cup | Cilantro leaves; chopped |
| Salt | ||
| Black pepper | ||
| 1 | pounds | Skirt steak |
| 8 | slices | Whole grain bread; 1/2\" thick |
| ¾ | cup | Refried beans |
| 8 | Romaine lettuce leaves; thinly shredded crosswise | |
| 4 | Plum tomatoes; ripe, thinly sliced | |
| ¾ | cup | Avocado; coarsely mashed |
| Salt | ||
| Pepper | ||
Directions
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