Carne Asada Torta

1. 1
   prep · ~30 min

   Marinate the skirt steak.

   1.Whisk together orange juice, lime juice, 2 tbsp oil, minced garlic, cumin, salt, and black pepper in a bowl.

   2.Place skirt steak in a shallow dish and pour marinade over it, turning to coat evenly.

   3.Cover and marinate at room temperature for 30 minutes, or refrigerate up to 4 hours for deeper flavor.

   TIPDon't marinate longer than 8 hours — the citrus will break down the meat too much, making it mushy.
2. 2
   grill · ~10 min

   Grill the carne asada.

   1.Heat a grill or cast-iron skillet over high heat until smoking hot.

   2.Remove steak from marinade and let excess drip off.

   3.Grill for 4 to 5 minutes per side for medium-rare (internal temp 130-135°F), or adjust to your liking.

   4.Transfer steak to a cutting board and rest for 5 minutes before slicing.

   TIPGet the grill screaming hot to achieve a dark char on the outside while keeping the inside tender.
3. 3
   prep · ~2 min

   Slice the steak against the grain.

   Using a sharp knife, slice the rested skirt steak across the grain into thin strips — this shortens the muscle fibers for the most tender bite.

   TIPLook for the parallel lines running through the meat and cut perpendicular to them.
4. 4
   saute · ~4 min

   Warm the refried beans.

   In a small pan over medium-low heat, warm the refried beans for 3 to 4 minutes, stirring occasionally until heated through. Remove from heat.

5. 5
   saute · ~2 min

   Toast the telera rolls.

   1.Heat 1 tbsp oil in a large skillet or griddle over medium heat.

   2.Place split telera rolls cut-side down and toast for 1 to 2 minutes until golden and slightly crisp.

   3.Remove rolls from pan and set aside.

   TIPToasting the cut side seals the bread so it doesn't soak up all the moisture from the fillings.
6. 6
   assemble · ~5 min

   Assemble the tortas.

   1.Spread a generous layer of warm refried beans on the bottom half of each roll.

   2.Arrange sliced carne asada over the beans.

   3.Top with avocado slices, tomato slices, and onion slices.

   4.Scatter pickled jalapeños and fresh cilantro on top.

   5.Finish with a dollop of sour cream, then close the torta with the top half of the roll.

   TIPPress the assembled torta down firmly with your hand before serving — it helps all the layers meld together.
7. 7
   serve

   Serve immediately with lime wedges.

   Slice each torta in half on a diagonal and serve right away while the bread is still crisp and the steak is warm. Pass extra lime wedges and hot sauce at the table.

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