Steak Torta
Elevate your sandwich game with this bold and irresistibly flavorful Steak Torta! Perfectly grilled marinated flank steak takes center stage, infused with lime juice, garlic, and a hint of cumin for a zesty kick. Nestled inside buttery, toasted telera rolls, this Mexican torta is layered with creamy avocado slices, juicy tomatoes, crisp white onion, fresh cilantro, and tangy pickled jalapeños. A smear of luscious mayonnaise ties it all together, creating a satisfying blend of textures and tastes. Easy to prepare in under 40 minutes, this steak torta recipe is ideal for busy weeknight dinners or casual get-togethers. Serve these hearty sandwiches warm for an unforgettable taste experience that's sure to impress!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 3 Garlic cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Telera rolls
- 1 Avocado, sliced
- 1 Tomato, sliced
- 0.5 White onion, thinly sliced
- 0.25 cup Cilantro, chopped
- 0.25 cup Pickled jalapeños
- 4 tablespoons Mayonnaise
- 2 tablespoons Butter
Instructions
Begin by marinating the steak. In a medium bowl, whisk together the olive oil, lime juice, minced garlic, cumin, salt, and black pepper.
Place the flank steak into a shallow dish or ziplock bag and pour the marinade over it. Ensure the steak is well-coated, cover, and refrigerate for at least 1 hour or up to 8 hours.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels.
Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for at least 5 minutes before slicing it thinly against the grain.
While the steak is resting, cut the telera rolls in half horizontally and spread about 0.5 tablespoons of butter on the cut sides of each roll.
Place the rolls on the grill, butter-side down, and toast them for 1-2 minutes until they're golden brown.
Spread 1 tablespoon of mayonnaise on the bottom half of each toasted roll.
Top the mayonnaise with sliced avocado, tomato slices, thinly sliced onion, chopped cilantro, and pickled jalapeños.
Arrange the sliced steak evenly over the prepared rolls, then place the top half of the roll to close the sandwich.
Serve the steak tortas immediately, savoring every bite of the flavorful and satisfying Mexican sandwich.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
