Texas Style Steak On Hot Bread
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Beef skirt/Flank steak||1|
|French bread loaf/Sourdough bread||1|
|Salsa||1 Cup (16 tbs)|
|Guacamole||1 Cup (16 tbs)|
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.
Carve steak into 3/4-inch diagonal strips.
Arrange steak on toasted bread.
Top with hot salsa and guacamole.