Mexican Steak Torta Sandwich

This loaded Mexican steak torta has everything you crave in a hearty sandwich juicy flavorful carne asada cheesy goodness and fresh toppings all packed inside a crusty roll I started making these tortas after a trip to Mexico City and now they make a regular appearance for weekend lunches or game days when we want something big bold and truly satisfying

My family never says no to steak sandwiches and these always disappear fast The smoky seasoned beef and creamy guac are a must try combo

Ingredients

• Flank steak or skirt steak: gives juicy tender slices when marinated and quickly cooked Look for pieces with some marbling for best flavor
• Avocado oil: is a neutral high heat oil perfect for marinades and searing Choose one labeled cold-pressed if possible
• Soy sauce: adds savoriness and depth to the marinade Use regular not low sodium for full flavor
• White vinegar: adds brightness and helps tenderize the meat Go for distilled for the cleanest taste
• Lime: brings citrusy punch and helps balance the spices Freshly squeezed is best
• Ground cumin and smoked paprika: are classic Mexican spices adding warmth and smokiness Use Spanish smoked paprika for more depth
• Mexican oregano: gives herbal character Look for whole dried leaves if you can for better aroma
• Garlic powder: offers mellow garlicky background flavor
• Cayenne pepper: brings the heat Adjust the amount if you prefer milder or spicier steak
• Salt and pepper: are essential to enhance all the other flavors Use kosher salt and freshly cracked black pepper
• Ciabatta or any sturdy crusty sandwich rolls: hold all the fillings without falling apart
• Oaxaca cheese: melts beautifully and pulls into wonderful strings Look for cheese rounds in the Mexican section or substitute mozzarella
• Guacamole: adds creaminess and a cooling contrast Make your own or pick a brand with few additives
• Tomatoes: bring juicy brightness Use ripe vine tomatoes for best flavor and color
• Red onion: adds sharp sweet crunch Slice thinly for the perfect bite
• Shredded lettuce: gives freshness and volume Use iceberg or romaine for crispness
• Cilantro leaves: add iconic Mexican herbal notes Choose bunches with deep green leaves
• Jalapeño slices: can be fresh or pickled for a vinegary kick

Step-by-Step Instructions

Make the Marinade:

In a large mixing bowl combine avocado oil soy sauce white vinegar lime juice cumin smoked paprika oregano garlic powder cayenne salt and pepper Whisk until blended completely

Marinate the Steak:

Add steak pieces to the bowl and toss well so each side gets coated Cover tightly and refrigerate for at least 30 minutes or up to four hours The longer the soak the deeper the flavor will be

Sear and Roast the Steak:

Heat a large heavy oven safe skillet over medium high Once hot add a little oil and sear steaks for five to seven minutes on each side until browned with a crisp crust Then transfer the skillet to an oven set at four hundred degrees and roast for eight to ten minutes more depending on how done you like your steak

Rest and Slice the Steak:

Remove skillet from oven and carefully transfer steak to a cutting board Let it rest undisturbed for fifteen minutes so juices settle Slice thinly across the grain for maximum tenderness

Prepare the Bread and Cheese:

Split the ciabatta or rolls and lay sliced Oaxaca cheese inside Toast in a three hundred fifty degree oven for about six to eight minutes until cheese melts into golden bubbles and bread gets warm

Assemble the Torta:

Layer steak slices onto the cheesy bread Add generous dollops of guacamole arrange tomato slices red onion lettuce cilantro and jalapeño on top Close the sandwich firmly and enjoy it right away while warm

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Every time I make this torta I think of the bustling markets of Mexico City where every vendor had their own signature toppings My kids love piling on all the fresh veggies which adds crunch and balance to every bite

Storage Tips

Store any leftover steak in an airtight container in the refrigerator for up to three days The assembled sandwiches can be wrapped tightly and kept chilled but reheat them in the oven to revive the melty cheese and crisp up the bread For longer storage freeze only the sliced steak then thaw and use to build fresh sandwiches as needed

Ingredient Substitutions

You can swap Oaxaca cheese for mozzarella or Monterey Jack if needed Flank steak and skirt steak are interchangeable but you can use thin sliced sirloin in a pinch For a vegetarian torta try roasted mushrooms or grilled portobello brushed with the same marinade

Serving Suggestions

To make it a meal serve your steak torta with a side of elote Mexican street corn or cool it off with cucumber slices Sliced radishes or pickled carrots add a nice crunch and acidity Chips and salsa pair perfectly for a classic lunch or dinner

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Cultural Context

Tortas are beloved Mexican sandwiches known for being hearty and endlessly customizable The torta is a street food staple across Mexico ranging from simple fillings to loaded creations like this carne asada version The balance of juicy meat tangy toppings and crunchy vegetables is what makes tortas unforgettable

Frequently Asked Questions About the Recipe

→ What cut of beef works best for the steak torta?

Flank steak or skirt steak are excellent choices due to their tenderness and ability to soak up rich marinades. Slicing thinly after cooking helps keep every bite tender.

→ Is Oaxaca cheese essential or can I substitute it?

Oaxaca cheese melts beautifully, but mozzarella or Monterey Jack are good alternatives if you can't find it. Choose a mild, melty cheese for best results.

→ Can I prepare the steak marinade ahead of time?

Yes, marinating the steak for up to 24 hours enhances flavor. If short on time, even 30 minutes delivers great taste.

→ Are there traditional toppings for a steak torta?

Classic additions include guacamole, sliced tomatoes, red onion, lettuce, cilantro, and either fresh or pickled jalapeños for a little kick.

→ What's the best bread for making this sandwich?

A crusty roll like ciabatta or a bolillo is ideal, as it stands up well to juicy fillings and gives the sandwich structure.