Mexican steak sandwich

Yield: 1 Unknown MMMM

Ingredients:

1/4 c Extra virgin olive oil
1/4 c Orange juice; fresh
1 Lime; juice of
1 tb Garlic; chopped
2 ts Ground cumin
1 ts Chili powder ds Tabasco sauce
1/4 c Cilantro leaves; chopped Salt Black pepper MMMMM-------------------------SANDWICHES------------------------------
1 lb Skirt steak
8 sl Whole grain bread; 1/2" -thick
3/4 c Refried beans
8 Romaine lettuce leaves; -thinly shredded crosswise
4 Plum tomatoes; ripe thinly -sliced
3/4 c Avocado; coarsely mashed

Instructions:

Salt Pepper 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