Mexican Steak Sandwich

For Marinade: Combine all ingredients in a large bowl.

For 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 temperature for 2 hours or in the fridge overnight.

Bring to room temperature before grilling. Preheat a grill with hot coals.

Shortly before serving, grill the steak for about 5 minutes per side for medium-rare. Let the meat rest for about 10 minutes 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 tablespoon of refried beans. Top each with shredded lettuce and then tomato slices.

With the back of a spoon, cover each sandwich with a heaping tablespoon of mashed avocado. Divide the meat slices among the sandwiches, sprinkle with salt and pepper and serve.