Grilled Cuban Steak Sandwiches

1-1/4 pounds small flank steak
3 Tablespoons fresh lime juice
2 Tablespoons olive oil
3 cloves garlic, minced
2 Teaspoons dried oregano
1 Teaspoon hot pepper sauce
1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon cumin seeds
Mayonesa Rosada (recipe follows)
6 English Muffins, split, lightly toasted
Salsa de Aguacate (recipe follows)

Place steak in a resealable plastic bag. Combine oil, lime juice, garlic, oregano, and pepper sauce; pour over steak. Close bag securely; turn to coat steak with oil mixture. Refrigerate at least 30 minutes or up to 2 hours before grilling. Drain steak, discarding marinade. Sprinkle steak with salt, pepper, and cumin seeds. Grill over medium-hot coals for 4 to 5 minutes per side for medium-rare steak. Transfer to carving board; tent with foil and let stand for 5 minutes. Carve steak crosswise into thin slices. Spread Mayonesa Rosada over four muffin halves; pile steak strip on top. Close sandwiches with muffin tops. Serve with Salsa de Aguacate. Serves 6

Mayonesa Rosada

1/4 cup mayonnaise
1 Tablespoon pimento or roasted red pepper, finely diced bottled drained
1 Teaspoon tomato paste
1 Teaspoon fresh lime juice
1/4 Teaspoon hot pepper sauce

In a small bowl, combine all ingredients; mix well. Serve immediately or cover and refrigerate up to 2 hours before serving. Makes about 1-1/3 cups.

Salsa de Aguacate

1 large or 2 small ripe avocados, peeled, seeded, diced
2 Tablespoons bottled drained pimento or roasted red peppers, diced
1 Tablespoon olive oil
2 Teaspoons drained capers
2 Teaspoons fresh lime juice
1/4-1/2 Teaspoon hot pepper sauce, as desired

In medium bowl, combine all ingredients. Serve immediately or cover and chill up to 2 hours before serving. Makes about 1-1/3 cups.