Texas Style Steak On Hot Bread Recipe
Ingredients
| 1/2 cup olive or vegetable oil | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, finely chopped | |
| 1 large clove garlic, minced | ||
| Chili powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| 1 1/2 pounds beef skirt or flank steak | ||
| 1 round loaf French or sourdough bread | ||
| 1 cup Mexican-style salsa | ||
| Guacamole | 1 Cup (16 tbs) | |
Directions
Combine oil, lime juice, vinegar, onion, garlic, chili powder, salt and cumin in large glass dish.
Pound steak to 1/4 inch thickness.
Place steak in marinade; turn to coat.
Cover and refrigerate overnight or several hours, turning several times.
Drain steak; discard marinade.
Grill steak, on covered grill, over medium-hot with Mesquite Charcoal Briquets 4 to 8 minutes on each side or until done.
Cut bread into 1-inch slices and toast on grill.
Heat salsa.
Arrange steak, sliced into 3/4-inch diagonal strips, on toasted bread.
Tbp with hot salsa and guacamole.
Pound steak to 1/4 inch thickness.
Place steak in marinade; turn to coat.
Cover and refrigerate overnight or several hours, turning several times.
Drain steak; discard marinade.
Grill steak, on covered grill, over medium-hot with Mesquite Charcoal Briquets 4 to 8 minutes on each side or until done.
Cut bread into 1-inch slices and toast on grill.
Heat salsa.
Arrange steak, sliced into 3/4-inch diagonal strips, on toasted bread.
Tbp with hot salsa and guacamole.
Chef
