A Mexican Steak Torta is a delicious and hearty sandwich that captures the bold and vibrant flavors of Mexican street food. This satisfying dish features tender, marinated steak that is grilled to perfection and piled high on a soft, toasted bolillo or telera roll. Layered with creamy refried beans, fresh avocado slices, crisp lettuce, juicy tomatoes, and tangy pickled jalapeños, this torta is bursting with flavor and texture. A slathering of mayonnaise or a drizzle of spicy chipotle sauce ties everything together, making each bite a mouthwatering experience. Perfect for lunch, dinner, or any time you crave a taste of Mexico, this steak torta is a crowd-pleaser that’s easy to make and sure to impress.
Ingredients:
For the Steak Marinade:
- 1 lb skirt steak or flank steak
- 2 tbsp olive oil
- 2 tbsp lime juice (about 1 lime)
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Torta:
- 4 bolillo rolls or telera rolls, sliced in half
- 1/2 cup refried beans, warmed
- 1 avocado, sliced
- 1 cup shredded lettuce
- 1 medium tomato, sliced
- 1/4 cup pickled jalapeños
- 1/4 cup mayonnaise (or chipotle sauce, for extra spice)
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (for serving)
Instructions:
- Marinate the Steak:
- In a small bowl, combine the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Place the steak in a resealable plastic bag or shallow dish, pour the marinade over it, and ensure the steak is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes to 1 hour to let the flavors infuse.
- Grill the Steak:
- Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side, or until it reaches your desired level of doneness. Once cooked, remove from the grill and let it rest for a few minutes before slicing it thinly against the grain.
- Prepare the Rolls:
- While the steak rests, lightly toast the bolillo or telera rolls on the grill or in a toaster until golden and crisp.
- Assemble the Torta:
- Spread a layer of warmed refried beans on the bottom half of each roll. Add slices of the grilled steak on top of the beans. Layer with avocado slices, shredded lettuce, tomato slices, and pickled jalapeños. Spread a thin layer of mayonnaise or chipotle sauce on the top half of each roll. Place the top half of the roll over the sandwich to close.
- Serve:
- Serve the Mexican steak tortas immediately, garnished with fresh cilantro and lime wedges for squeezing over the top. Enjoy with a side of chips and salsa or a refreshing salad.
Mexican Steak Torta is a flavorful and satisfying sandwich that brings the authentic taste of Mexican street food into your kitchen. With its combination of tender steak, creamy avocado, crunchy vegetables, and zesty toppings, this torta offers a delicious and filling meal that’s perfect for any occasion.
