1 (10- to 12-ounce) skirt steak, trimmed of excess
1 clove garlic
1/4 teaspoon ground cumin
Juice of 1 small lime
1/4 teaspoon salt
1/4 teaspoon pepper
2 crusty rolls, split (see note)
1 small red bell pepper, finely chopped
To make guacamole: Peel, seed and dice the avocado. Place the avocado in a serving
bowl and mash with the lemon juice until pulpy. Add the tomato, chile, green onion,
salt and pepper.
To make sandwiches: With a sharp knife, make shallow diagonal slashes in one
direction on the steak, then across in the other direction to score the surface.
Smash the garlic clove with the flat of a knife. Rub the smashed garlic over the
surface of the meat. Rub the ground cumin on both sides of the meat, followed by
the lime juice, salt and pepper.
Place the meat on a broiler pan 4 inches from heat and broil 3 minutes per side.
Remove from broiler and let stand 1 minute. Cut the meat into thin strips crosswise
and arrange half on the bottom half of each roll. Top with half of the diced red
pepper and close the roll.
Serve the guacamole on the side.
Makes 2 servings.
If desired, toast the rolls in 350 degree F oven for 5 minutes before assembling.