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1
Rinse the onion slices in a strainer under cold running water.
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2
Pat dry; place in a bowl.
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3
Cover with the red wine vinegar.
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4
Set aside for 30 minutes or up to 2 hours.
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5
Pound the garlic with salt, using a mortar and pestle, to make a paste.
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6
Add 1 tablespoon of the lime juice and incorporate it into the garlic.
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7
Slowly add the olive oil, stirring with the pestle to incorporate it.
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8
(If you don't have a mortar and pestle, this can be done in a food processor.) Spoon the garlic mixture over the steak, spreading it with the back of a spoon.
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9
Season with salt.
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10
Turn the meat over and do the same with the other side.
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11
Combine the mayonnaise, pureed chipotle and sauce and remaining 1 tablespoon of the lime juice in another small bowl.
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12
Grill or fry the beef over high heat, 3 minutes.
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13
Turn; cook to medium rare, 1-2 minutes.
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14
Set aside.
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15
Cut the rolls in half; spread each half with 1 tablespoon of the chipotle mayonnaise.
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16
Arrange the avocado slices on the top half of the roll; top with a few onion rings.
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17
Cut the meat into pieces roughly the size of the bread; arrange on the onion rings.
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18
Add the bottom half of the roll; press gently to compact everything together.
