Mexican Steak Sandwich Recipe

ingredients

MARINADE
1/4 cup extra virgin olive oil
1/4 cup orange juice, fresh
1 lime, juice of
1 tablespoon garlic, chopped
2 teaspoons cumin
1 teaspoon chili powder
1 dash Tabasco sauce
1/4 cup cilantro leaves, chopped
salt
black pepper

SANDWICHES
1 pound skirt steak
8 slices 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
black pepper

directions

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.

nutrition data

Nutritional data has not been calculated yet.