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 clove||1 Large, minced|
|Chili powder||1 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)|
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.
Arrange steak, sliced into 3/4-inch diagonal strips, on toasted bread.
Tbp with hot salsa and guacamole.