1 pound boneless beef sirloin, cut 1 inch thick
2 Tbsp. rum
2 Tbsp. lime juice
2 Tbsp. olive oil
1 large clove garlic, crushed
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 can (15-ounces) black beans, rinsed, drained, and mashed
1/4 cup sour cream
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1 Tbsp. snipped fresh cilantro
1 Tbsp. chopped smoked salted almonds
12 slices hearty country-style bread, toasted
1 cup shredded fresh spinach
1 large ripe papaya, peeled and sliced

Place beef in a resealable plastic bag. For marinade, combine the rum, lime juice, oil, garlic, salt, and cayenne pepper; pour over beef in bag. Marinate in the refrigerator several hours or overnight, turning bag occasionally. Drain the steak, discarding marinade. Grill on a rack over medium coals for 11 to 18 minutes or until desired doneness, turning once halfway through. Meanwhile, in a bowl combine the mashed black beans, sour cream, coriander, cumin, cilantro, and almonds. Thinly slice the steak across the grain. Spread the bread slices with the bean mixture. Arrange steak slices on half of the bread; top with spinach, papaya, and remaining bread slices, bean mixture side down.

Serves 6

This entry was posted on Sunday, April 15th, 2007 at 8:50 pm and is filed under Sandwiches. You can leave a response, or trackback from your own site.