Mexican Steak Sandwich
Author: Kitchens
  • Marinade:
  • 1/4 Cup extra virgin olive oil
  • 1/4 Cup orange juice; fresh
  • 1 lime; juice of
  • 1 Tablespoon garlic; chopped
  • 2 teaspoons ground 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 inch 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
  1. Marinade - combine all ingredients in a lg. bowl.
  2. 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 fridge overnight. Bring to room temp before grilling. Preheat a grill with hot coals.
  3. Shortly before serving, grill the steak for about 5 mins. per side for medium-rare. Let the meat rest for about 10 mins. before slicing. Thinly slice on the diagonal and cover loosely with aluminum foil. Set aside.
  4. 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.
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