1. Rinse the onion slices in a strainer under cold running water. 2. Pat dry; place in a bowl. 3. Cover with the red wine vinegar. 4. Set aside for 30 minutes or up to 2 hours. 5. Pound the garlic with salt, using a mortar and pestle, to make a paste. 6. Add 1 tablespoon of the lime juice and incorporate it into the garlic. 7. Slowly add the olive oil, stirring with the pestle to incorporate it. 8. (If you don't have a mortar and pestle, this can be done in a food processor.) Spoon the garlic mixture over the steak, spreading it with the back of a spoon. 9. Season with salt. 10. Turn the meat over and do the same with the other side. 11. Combine the mayonnaise, pureed chipotle and sauce and remaining 1 tablespoon of the lime juice in another small bowl. 12. Grill or fry the beef over high heat, 3 minutes. 13. Turn; cook to medium rare, 1-2 minutes. 14. Set aside. 15. Cut the rolls in half; spread each half with 1 tablespoon of the chipotle mayonnaise. 16. Arrange the avocado slices on the top half of the roll; top with a few onion rings. 17. Cut the meat into pieces roughly the size of the bread; arrange on the onion rings. 18. Add the bottom half of the roll; press gently to compact everything together. ---------------------------------------------------------------------------
Nutrition
Ingredients
