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Ingredients:
MARINADE
1/4 cup extra virgin olive oil
1/4 cup orange juice, fresh
1 lime, juice of
1 tbsp garlic, chopped
2 tsp ground cumin
1 tsp 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
Instructions:
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
Servings: 1
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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Mexican Steak Sandwich Recipe brought to you by Mexican Recipes To-Go
