GRILLED CUBAN STEAK SANDWICHES

Ingredients

• 1-1/4 pounds flank steak
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon hot sauce
• 1/4 cup mayonnaise
• 1 tablespoon pimento or finely diced roasted red pepper
• 1 teaspoon tomato paste
• 1 teaspoon fresh lime juice
• 1/4 teaspoon hot sauce
• 1 large or 2 small ripe avocados, diced
• 2 tablespoons pimento or diced roasted red peppers
• 1 tablespoon olive oil
• 2 teaspoons capers, drained
• 2 teaspoons fresh lime juice
• 1/4-1/2 teaspoon hot sauce, as desired
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cumin seeds
• 6 BAYS^® English Muffins, split and lightly toasted

Instructions

• Place steak in a resealable plastic bag. Combine oil, lime juice, garlic, oregano and hot sauce; pour over steak. Close bag securely; turn to coat steak with marinade. Refrigerate at least 30 minutes or up to 2 hours before grilling.
  
  
• Prepare Mayonesa Rosada: In a small bowl, combine mayonnaise, pimento, tomato paste, lime juice and hot sauce; mix well. Serve immediately or cover and refrigerate up to 2 hours before serving.
  
  
• Prepare Salsa de Aguacate: In another medium bowl, combine avocado, pimento, olive oil, capers, lime juice and hot sauce. Serve immediately or cover and chill up to 2 hours before serving.
  
  
• Drain steak, discarding marinade. Sprinkle with salt, pepper and cumin seeds. Grill over medium-hot coals for 4 to 5 minutes per side for medium-rare steak. Transfer to carving board; tent with foil and let stand 5 minutes. Carve steak across the grain into thin slices. Spread Mayonesa Rosada over three muffin halves; pile steak strips on top. Close sandwiches with muffin tops. Serve with Salsa de Aguacate.