Beef Sandwiches Mexican Style
1 tablespoon chopped canned chipotle chiles
1 tablespoon lime juice salt and pepper
1 pound flank steak
4 bulkie rolls, halved
½ Cup canned refried beans
1 avocado, pitted and sliced thin
½ cup shredded pepper jack cheese
2 cup shredded iceberg lettuce
- whisk the mayonnaise, chilies and lemon juice in small bowl until smooth. Season with salt and pepper.
- Season steak with salt and pepper. Grilled steak over high heat until the spinach on both sides, and meat registers 130-135 degrees, 4-6 minutes per side. Transfer steak to cutting board, cover with foil and let stand 5 minutes. Remove soft bread over the top and bottom of buns. Pan grill, cut side down, until lightly charred, about 2 minutes.
- Slice thin against grain slices and cut into small pieces of meat - size pieces. Divide the meat into 4 equal sized portions. Spread 2 tablespoons refried beans in the bottom half of each bun and 2 tablespoons mayonnaise mixture on the top halves. Place slices of meat on top of refried beans, followed by cheese sliced avocado, and shredded lettuce. Replace tops of rolls and press gently. Transfer sandwiches to the baking sheet and place the baking sheet directly on the grill. Cover grill sandwiches and heat through, about 2 minutes. serve