Texas-Style Steak on Hot Bread

½ cup olive oil
¼ cup lime juice
¼ cup red wine vinegar
1 medium onion, finely chopped
1 garlic, minced
1 tsp. chili powder
½ tsp. salt
¼ tsp. cumin
1½ lbs. beef skirt or flank steak
1 round loaf French or sourdough bread
1 cup salsa
1 cup guacamole

In shallow glass dish, combine oil, juice, vinegar, onion, garlic, chili powder,
salt and cumin. With meat mallet, pound steak to ¼” thickness. Place
steak in marinade; turn to coat. Cover and refrigerate several hours
or overnight, turning several times. Drain steak discard marinade.

Grill steak on covered grill over medium-hot 6 to 8 minutes on each side or
until done. Cut bread into 1” slices and toast on grill. Heat salsa. Carve
steak into ¾” diagonal strips.

Arrange steak on toasted bread. Top with hot salsa and guacamole.

Makes 4 to 6 servings