Mexican Flank Steak Sandwiches

Barbecue.Master's picture

Oct. 08, 2009


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
Sugar 1 Teaspoon
Garlic 2 Clove (10 gm) , minced or pressed
Salt 1/2 Teaspoon
Ground cumin 1/4 Teaspoon
Flank steak 1
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.

Recipe Summary