Carne Asada Sandwiches With Chipotle Mayonnaise - cooking recipe

Ingredients

1 red onion, thinly sliced
1/4 cup red wine vinegar
3 cloves garlic
2 teaspoons salt
2 tablespoons lime juice
2 tablespoons olive oil
2 lbs round steaks (1/4 - 1/3 inch thick, can use flank or skirt steak as well)
1/2 cup regular mayonnaise or 1/2 cup light mayonnaise (I use Hellman's light mayo)
1 tablespoon pureed canned chipotle chile in adobo (you can usually find this in the ethnic aisle of a larger grocery store)
6 6 focaccia bread or 6 other buns
2 avocados, halved,pitted,peeled,thinly sliced

Preparation

Rinse the onion slices in a strainer under cold running water.
Pat dry; place in a bowl.
Cover with the red wine vinegar.
Set aside for 30 minutes or up to 2 hours.
Pound the garlic with salt, using a mortar and pestle, to make a paste.
Add 1 tablespoon of the lime juice and incorporate it into the garlic.
Slowly add the olive oil, stirring with the pestle to incorporate it.
(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.
Season with salt.
Turn the meat over and do the same with the other side.
Combine the mayonnaise, pureed chipotle and sauce and remaining 1 tablespoon of the lime juice in another small bowl.
Grill or fry the beef over high heat, 3 minutes.
Turn; cook to medium rare, 1-2 minutes.
Set aside.
Cut the rolls in half; spread each half with 1 tablespoon of the chipotle mayonnaise.
Arrange the avocado slices on the top half of the roll; top with a few onion rings.
Cut the meat into pieces roughly the size of the bread; arrange on the onion rings.
Add the bottom half of the roll; press gently to compact everything together.