Mexican Steak Sandwich Recipe
Yield: 1 UnknownRecipe by luhu.jp
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,
ds Tabasco sauce,
1/4 cup: Cilantro leaves, chopped
Salt,
Black pepper,
SANDWICHES
1 lbs: 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
Salt,
Pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp