Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Corn or vegetable oil -(recipe follows)
3 tb Fresh lime juice 6 Poppy-seed sandwich buns or
1/2 ts Salt -rolls
1/4 ts Ground black pepper 6 Small leaves leaf lettuce
2 Cloves garlic, finely Bottled or homemade tomato
-chopped -salsa (opt.)
1 1/2 lb Flank steak, trimmed of Pickled cherry peppers
-all fat -(opt.)
Jalapeno Mayonnaise Dressing

1. In md bowl, combine oil, lime juice, salt, pepper, and garlic to
make marinade. Place steak in bowl with marinade; turn to coat all
sides. Refriger- ate, covered, to marinate 2 hours.

2. Meanwhile, prepare Jalapeno Mayonnaise Dressing.

3. Heat an outdoor grill until hot or heat indoor broiler. Grill
steak 4 inches from heat for 5 minutes. Turn steak over and grill
until medium-rare-3 to 4 minutes longer. Transfer steak to plate,
cool, and refrigerate, covered.

4. Cut buns horizontally in half and grill or broil cut surfaces until
lightly toasted; cool and wrap buns in plastic bag until ready to
serve.

5. Just before serving, thinly slice steak crosswise, holding knife
at an angle. Spread cut surfaces of buns with Jalapeno Mayonnaise
Dressing. Place lettuce on bottom half of buns. Top with steak slices
and saisa, if desired, and cover with top half of buns. Serve with
pickled peppers, if desired.

Jalapeno Mayonnaise Dressing: Seed and finely chop 1 small jalapeno
pep- per. In small saucepan, heat 1 t corn or vegetable oil over
medium heat. Add chopped pepper and saute until wilted-about 2
minutes. Stir in 1/4 teaspoon chili powder and cook 30 seconds.
Remove from heat and transfer to small bowl. Stir in 1/2 C
reduced-fat mayonnaise dressing until well mixed. Refrigerate,
covered, until cold.

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