Pepito Mexican Steak Sandwich Recipe
Ingredients
| Extra virgin olive oil | 1/4 Cup (16 tbs) (MARINADE:) | |
| Orange juice | 1/4 Cup (16 tbs) (MARINADE:) | |
| Lime | 1 (MARINADE:) | |
| Garlic | 1 Tablespoon, chopped (MARINADE:) | |
| Cumin | 2 Teaspoon (MARINADE:) | |
| Chili powder | 1 Teaspoon (MARINADE:) | |
| Tabasco sauce - dash | ||
| Cilantro leaves | 1/4 Cup (16 tbs), chopped (MARINADE:) | |
| Salt | 1 To taste (MARINADE:) | |
| Black pepper | 1 To taste (MARINADE:) | |
| Skirt steak | 1 (SANDWICHES:) | |
| Peasant bread - 8 slices, about 4 inches square and 1/2 inch thick | ||
| Refried beans | 3/4 Cup (16 tbs) (SANDWICHES:) | |
| Romaine lettuce leaves - 8, thinly shredded crosswise | ||
| Plum tomatoes - 4 ripe, thinly sliced | ||
| Guacamole | 3/4 Cup (16 tbs), mashed (SANDWICHES:) | |
| Salt | 1 To taste (SANDWICHES:) | |
| Black pepper | 1 To taste (SANDWICHES:) | |
Directions
GETTING READY
1) In a large bowl, mix the olive oil, fruit juices, garlic, cumin, chili powder, Tabasco, cilantro, salt and pepper together.
2) Cut the steak on the diagonal into 2-3 pieces. Add the steak into the marinade and coat well. Cover and allow to marinate at room temperature for 2 hours or in the refrigerator overnight.
3. Preheat a grill with hot coals.
MAKING
4) Grill the steak for about 5 minutes per side. Allow to rest for about 10 minutes. Slice thinly on the diagonal, cover loosely with aluminum foil and keep aside.
5) Toast the bread lightly and spread 1 tablespoon of refried beans on one side of each slice. Top each with a shredded lettuce and then tomato slices.
6) Spread each sandwich with a tablespoon of mashed avocado, place the steak slices over the sandwiches and sprinkle with salt and pepper.
SERVING
7) Serve immediately on individual serving plates.
1) In a large bowl, mix the olive oil, fruit juices, garlic, cumin, chili powder, Tabasco, cilantro, salt and pepper together.
2) Cut the steak on the diagonal into 2-3 pieces. Add the steak into the marinade and coat well. Cover and allow to marinate at room temperature for 2 hours or in the refrigerator overnight.
3. Preheat a grill with hot coals.
MAKING
4) Grill the steak for about 5 minutes per side. Allow to rest for about 10 minutes. Slice thinly on the diagonal, cover loosely with aluminum foil and keep aside.
5) Toast the bread lightly and spread 1 tablespoon of refried beans on one side of each slice. Top each with a shredded lettuce and then tomato slices.
6) Spread each sandwich with a tablespoon of mashed avocado, place the steak slices over the sandwiches and sprinkle with salt and pepper.
SERVING
7) Serve immediately on individual serving plates.
Chef
