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Texas Style Steak On Hot Bread

Barbecue.Master's picture
Ingredients
  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 clove 1 Large, minced
  Chili powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Beef skirt/Flank steak 1 1⁄2 Pound
  French bread loaf/Sourdough bread 1
  Mexican style salsa 1 Cup (16 tbs)
  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.

Recipe Summary

Course: 
Side Dish
Method: 
Grilling

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