Mexican Steak Torta Sandwiches (Print-Friendly Version)
Tender carne asada, melted cheese, and fresh toppings make every bite of this robust Mexican sandwich irresistible.
# Ingredients:
→ For the carne asada
01 -
450 grams flank steak or skirt steak
02 -
45 milliliters avocado oil, plus extra for searing
03 -
45 milliliters soy sauce
04 -
30 milliliters white vinegar
05 -
1 lime, juiced
06 -
2 teaspoons ground cumin
07 -
1.5 teaspoons smoked paprika
08 -
1.5 teaspoons Mexican oregano
09 -
1.5 teaspoons garlic powder
10 -
1 teaspoon cayenne pepper, or to taste
11 -
Salt and freshly ground black pepper, to taste
→ For assembly
12 -
2 ciabatta rolls or other hard sandwich rolls
13 -
170 grams Oaxaca cheese, sliced
14 -
240 milliliters guacamole
15 -
2 tomatoes, sliced
16 -
0.5 red onion, thinly sliced
17 -
60 grams shredded lettuce
18 -
15 grams cilantro leaves
19 -
Fresh or pickled jalapeño slices, to taste
# Steps:
01 -
In a large bowl, whisk together avocado oil, soy sauce, white vinegar, lime juice, cumin, smoked paprika, Mexican oregano, garlic powder, cayenne pepper, salt, and black pepper until fully incorporated.
02 -
Add flank steak to the marinade and turn to ensure even coating. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes for optimal flavor development.
03 -
Preheat oven to 200°C. Heat a large oven-safe skillet over medium-high heat and add a tablespoon of avocado oil. Sear the marinated steak for 5 to 7 minutes per side until deeply browned. Transfer skillet to the oven and roast for 8 to 10 minutes, or until steak reaches desired doneness.
04 -
Remove skillet from the oven and allow steak to rest on a cutting board for 15 minutes. Slice steak thinly against the grain.
05 -
Slice ciabatta rolls open and lay sliced Oaxaca cheese inside. Place on a baking tray and bake at 175°C for 6 to 8 minutes, until cheese is melted and bubbly.
06 -
Layer sliced steak on bottom half of each roll, followed by guacamole, tomato slices, red onion, shredded lettuce, cilantro leaves, and jalapeño slices. Top with remaining bread and serve immediately.
# Notes & Tips:
01 -
Allowing the steak to rest before slicing helps retain its juices for a more tender texture.