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1
Marinade - In a small mixing bowl whisk together the garlic, cilantro, onion powder, black pepper, jalapeno peppers, olive oil, lime juice, mustard, and salt.
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2
Trim fat from the beef.
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3
Use a sharp knife to score beef on both sides at 1-inch intervals in a diamond pattern.
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4
Transfer the steak to a zip-lock plastic bag; pour marinade over meat and seal bag.
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5
Let marinate for 6 to 24 hours (overnight is best).
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6
Heat a well-seasoned grill pan on the stovetop over a medium flame.
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7
Remove steak from the marinade (Discard marinade - Do not reuse); lay the steak in hot grill pan.
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8
Cook 15 minutes, or until steak is medium.
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9
Turn once halfway through the grilling.
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10
Carve the steak diagonally across the grain into thin slices.
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11
Meanwhile, spread one side of each toast slice with mayonnaise mixture.
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12
Arrange the steak, onions, cheese, lettuce and avocado on half the toast slices.
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13
Top with the remaining toast slices.
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14
Serve with lime wedges.
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15
*Cook's Tip: WHAT IS A WELL-SEASONED PAN?
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16
Oil pan - inside and outside - with melted solid shortening or lard.
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17
(DO NOT USE LIQUID VEGETABLE OIL.)
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18
Place the pan upside down on the top rack of a pre-heated 350F oven.
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19
(Lay aluminum foil on the bottom rack to catch the drippings.)
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20
Let the pan bake (season) for one hour.
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21
Please Note: The preparation time below does not include the marinating.
