MEXICAN STEAK SANDWICH

FOR THE MARINADE:
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed orange juice
1/4 cup cilantro leaves; chopped
1 lime, juice of
1 tbsp garlic; chopped
2 tsp ground cumin
1 tsp chili powder
dash Tabasco sauce
salt and black pepper
FOR THE SANDWICHES:
1 lb skirt steak
8 slices whole grain bread; 1/2-inch thick
3/4 cup refried beans
8 romaine lettuce leaves, thinly shredded crosswise
4 ripe plum tomatoes, thinly sliced
3/4 cup avocado, coarsely mashed
salt and black pepper

TO MAKE THE MARINADE:
Combine all ingredients in a large bowl.

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 up to 2 hours or in the refrigerator overnight.

TO GRILL THE STEAK:
Bring steak 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.

TO MAKE THE SANDWICHES:
Just before serving, 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 with salt and pepper and serve.

Make 4 sandwiches
Source: Tampa Tribune; October, 1994