Texas-Style Steak Sandwiches

• 1 beef flank steak (1/2 pound)
• 1/3 cup finely chopped onion
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1/2 to 3/4 teaspoon chili powder
• 1/4 to 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon ground cumin
• 2 French rolls, split and toasted
• 1/2 cup salsa or guacamole, optional

1. Pound steak to 1/4-in. thickness. In a shallow dish, combine the onion, oil, lime juice, vinegar, garlic, chili powder, salt and cumin; add beef and turn to coat. Cover; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Grill steak, uncovered, over medium heat or broil 4 in. from heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Slice meat across the grain. Serve on rolls. Top with salsa or guacamole if desired.

onion, olive oil, lime juice, red wine vinegar, garlic, chili powder, salt, ground cumin, french rolls, salsa

Taken from www.tasteofhome.com/recipes/texas-style-steak-sandwiches/ (may not work)