|Olive oil/Salad oil||1/2 Cup (8 tbs)|
|Red wine vinegar||1/4 Cup (4 tbs)|
|Lime juice||1/4 Cup (4 tbs)|
|Finely chopped onion||1/4 Cup (4 tbs)|
|Oregano leaves||1 Teaspoon|
|Garlic||2 Clove (10 gm) , minced or pressed|
|Ground cumin||1/4 Teaspoon|
|French rolls/Steak rolls||6|
|Jalapeno sauce||1 (Use Bottled)|
|Cheese||12 Ounce , sliced|
|Avocado tomato dressing||1 Tablespoon|
Combine oil, vinegar, lime juice, onion, sugar, oregano, garlic, salt, and cumin.
Pour over steak, cover and refrigerate for 6 hours or overnight; turn occasionally.
Lift steak from marinade and drain briefly.
Place on lightly greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning once, for 5 to 7 minutes on each side for medium rare or until done to your liking when slashed.
When you turn steak, place rolls, cut-side-down, around outside of grill to toast.