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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For marinade: | 2. In a bowl whisk together garlic, jalapeno peppers, olive oil, lime juice, mustard, and salt. | 3. Trim fat from meat. With a knife score meat on both sides at 1-inch intervals in diamond pattern. Place meat in a zip-lock plastic bag placed in a shallow dish. Pour marinade over meat; seal bag. Marinate in refrigerator for 4-24 hours. | 4. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Drain meat; discard marinade. Place meat in hot pan. Cook for 14-16 minutes or until steak is medium, turning once halfway through grilling. Carve steak diagonally across the grain into thin slices. | 5. In a small bowl, mix mayonnaise with chipotle(or chile powder). | 6. Meanwhile, spread one side of each toast slice with mayonnaise mixture. Place steak, onions, cheese, and cilantro on half the toast slices. Top with remaining slices. Serve with lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
jalapeno pepper	3		chopped	4.8938	1.0969	0.1536	0.0624
olive oil	1/3	cup		636.48	0.0	0.0	72.0
lime juice	1/3	cup		20.1667	6.7921	0.3388	0.0565
dijon mustard	3	tablespoons		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
beef steak	1 1/4 - 1 1/2	1/2		0.0	0.0	0.0	0.0
texas toast bread	12	slices	toasted	-	-	-	-
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
chipotle chile adobo	1/2	teaspoon	minced	-	-	-	-
red onion	1		quartered sliced	-	-	-	-
queso fresco	4	ounces	crumbled	339.0599	3.3793	20.5137	27.0114
cilantro stem				-	-	-	-
lime wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.