Carne Asada Tortas
Servings: 4 | Prep Time: 20 min | Cooking Time: 10 min cooker
This Mexican-style sandwich features layers of steak, refried beans, avocado, tomato and shredded lettuce on an oversized toasted bun.
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Star Ranch Angus® flap steak (about 1 pound)
1 cup refried beans
3 tablespoons avocado oil
Juice of 1 lime
Juice of 1 orange
1 jalapeño, seeded + minced3 garlic cloves, minced
Handful of cilantro, minced
1 teaspoon cumin
Sea salt, to taste
- 4 telera rolls, sliced in half or 4 bolillos
- 1 large tomato, sliced
- 1 avocado, sliced
- Shredded lettuce
- Mix the avocado oil, lime juice, orange juice, jalapeño, garlic, cilantro, cumin and salt, then add the meat and marinate in the fridge overnight.
- Grill 2 to 3 minutes per side, then let rest 5 minutes and slice thinly against the grain.
- To assemble the tortas, toast the rolls or bolillos on a grill or in a toaster, spread refried beans on the rolls or bolillos, layer the avocado, tomato and lettuce on one half of each roll, top with steak slices and then top with the other halves.