1/2 c. dry red wine
2 tbsp. freshly squeezed lime or lemon juice
2 tbsp. minced or pressed garlic
2 tbsp. brown sugar
Salt
Ground cayenne pepper
1 lb. flank steak, top round or other tender boneless steak trimmed of all fat & tissue

CILANTRO SALSA:

8-10 garlic cloves
1 1/4 c. coarsely chopped fresh cilantro
6 fresh jalapeno or other green hot chili peppers, stemmed & seeded, if desired
2 tbsp. olive oil
1 tbsp. freshly squeezed lime or lemon juice
1 tsp. ground cumin
Salt
8 slices sourdough bread lightly toasted
Garlic mayonnaise, if desired
Thinly sliced red onion, if desired
Sliced ripe tomato, if desired

Marinade: Combine the wine, lime or lemon juice, garlic, sugar and salt and cayenne pepper to taste in a bowl and blend well. Reserve. Quickly rinse the beef under running cold water and pat dry with paper towel. Place it in a flat, shallow nonreactive dish. Pour the marinade over and turn to coat meat well on all sides. Cover with plastic film and let stand for 2 hours at room temperature or preferably in the refrigerator for as long as overnight. Return to room temperature before cooking.

To make the salsa: Chop the garlic fine in a food processor or blender. Add the cilantro, chili peppers, olive oil, lime or lemon juice, cumin and salt to taste. Blend until fairly smooth. Reserve.

Prepare a hot charcoal fire or preheat a broiler. Cook the steak, turning once and basting with the marinade until a meat thermometer inserted in center tests done to your preference. Remove to a cutting surface and thinly slice across the grain at a 45 degree angle. Spread toast with garlic mayonnaise, pile beef slices on toast and drizzle the salsa. Top with onion and tomato.