Juicy, marinated grilled steak piled high on a crusty bolillo roll with creamy avocado, refried beans, and all the classic fixings. This is the ultimate Mexican-American sandwich, packed with flavor and ready to satisfy serious cravings.
Prep25 min
Cook15 min
Soak120 min
Servings4
Serving size: 1 serving
1137cal
65gprotein
69gcarbs
Ingredients
1.5 lb flank steak (About 1-inch thick. Skirt steak is also an excellent choice.)
0.25 cup orange juice (Freshly squeezed is best.)
0.25 cup lime juice (Freshly squeezed is best.)
2 tbsp olive oil
0.25 cup cilantro (Freshly chopped)
4 cloves garlic (Minced)
1 piece jalapeno (Minced; remove seeds for less heat.)
4 pieces bolillo rolls (Telera rolls or crusty French rolls can be substituted.)
1 cup refried beans (Warmed)
2 pieces avocado (Medium, ripe)
0.5 cup mayonnaise (Mexican crema can be used instead.)
2 tbsp butter (Softened)
2 pieces roma tomato (Sliced)
0.5 piece white onion (Small, thinly sliced)
1 cup iceberg lettuce (Shredded)
0.25 cup pickled jalapenos (Sliced)
0.5 cup cotija cheese (Crumbled)
Instructions
1
Marinate the Steak
In a medium bowl, whisk together the orange juice, lime juice, olive oil, chopped cilantro, minced garlic, minced jalapeño, cumin, oregano, salt, and pepper to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow glass dish. Pour the marinade over the steak, turning to coat it completely.
Seal the bag or cover the dish and refrigerate for at least 2 hours, but no more than 8 hours for the best flavor and texture.
2
Prepare the Toppings
While the steak marinates, prepare all your torta fillings.
In a small saucepan, warm the refried beans over low heat until smooth and spreadable.
Slice the tomatoes and onion. Shred the lettuce.
Halve the avocados, remove the pits, and either slice them or mash them in a bowl with a fork. A squeeze of lime juice can prevent browning.
3
Grill the Carne Asada
Preheat your grill or a cast-iron skillet to high heat (around 450-500°F or 230-260°C).
Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Place the steak on the hot grill. Cook for 4-6 minutes per side for a medium-rare finish (internal temperature of 135°F / 57°C).
Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This step is crucial for a juicy result.
After resting, thinly slice the steak against the grain.
4
Assemble the Tortas
Slice the bolillo rolls in half horizontally. Spread a thin layer of softened butter on the cut sides of each half.
Place the rolls cut-side down on a griddle or pan over medium heat. Toast for 1-2 minutes until golden brown and slightly crisp.
To build the torta, spread a generous layer of warm refried beans on the bottom half of each roll.
Spread mayonnaise or crema on the top half of each roll.
Layer the sliced carne asada onto the bottom bun, followed by avocado, tomato slices, onion, shredded lettuce, and pickled jalapeños.
Sprinkle with crumbled cotija cheese.
Place the top bun on, press down gently, and serve immediately while warm.
