Texas Style Steak On Hot Bread Recipe
Ingredients
1/2 cup olive or vegetable oil
1/4 cup lime juice
1/4 cup red wine vinegar
1 medium onion, finely chopped
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 beef skirt or flank steak
1 round loaf French or sourdough bread
1 cup salsa
1 cup guacamole
Directions
In shallow glass dish, combine oil, lime juice, vinegar, onion, garlic, chili powder, salt and cumin.
With meat mallet, pound steak to 1/4-inch thickness.
Place steak in marinade; turn to coat.
Cover and refrigerate several hours or overnight, turning several times.
Drain steak; discard marinade.
Grill steak, on covered grill, over medium-hot Charcoal Briquets 4 to 8 minutes on each side, or until done.
Cut bread into 1- inch slices and toast on grill.
Heat salsa.
Carve steak into 3/4-inch diagonal strips.
Arrange steak on toasted bread.
Top with hot salsa and guacamole.
With meat mallet, pound steak to 1/4-inch thickness.
Place steak in marinade; turn to coat.
Cover and refrigerate several hours or overnight, turning several times.
Drain steak; discard marinade.
Grill steak, on covered grill, over medium-hot Charcoal Briquets 4 to 8 minutes on each side, or until done.
Cut bread into 1- inch slices and toast on grill.
Heat salsa.
Carve steak into 3/4-inch diagonal strips.
Arrange steak on toasted bread.
Top with hot salsa and guacamole.
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