25 Minutes
10 Minutes


  • 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


  • 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.