Mexican Steak Sandwichbeef, sandwiches ----MARINADE---- 1/4 cup extra virgin olive oil 1/4 cup orange juice; fresh 1 lime; juice of 1 tablespoon garlic; chopped 2 teaspoon ground cumin 1 teaspoon chili powder 1 dash tabasco sauce 1/4 cup cilantro leaves; chopped 1 salt 1 black pepper ----SANDWICHES---- 1 lb skirt steak 8 slice whole grain bread; 1/2 thick 3/4 cup refried beans 8 romaine lettuce leaves; thinly shredded crosswise 4 plum tomatoes; ripe, thinly sliced 3/4 cup avocado; coarsely mashed 1 salt 1 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 |
