Carne Asada Tortas with Avocado

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    4 to 6 min.


the Ingredients

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  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • 455 grams skirt steak, about 1 centimetre thick, trimmed of excess surface fat, cut crosswise into two or three pieces
  • 1 tablespoon olive oil
  • 60 millilitres Mexican crema or sour cream
  • 60 millilitres mayonnaise
  • 130 grams canned refried beans
  • 2 tablespoons store-bought tomato salsa
  • 4 bolillos or torpedo sandwich rolls, split
  • 1 large, ripe Hass avocado, mashed
  • 60 grams queso fresco, thinly sliced
  • 1 jalapeno chile pepper, thinly sliced (optional)
  • 12 grams loosely packed fresh cilantro leaves

Take Your Grilling Anywhere



  • Prepare the grill for direct cooking over medium–high heat (230°C to 290°C).
  • Combine the rub ingredients. Brush the skirt steak pieces on both sides with the oil and season evenly with the rub.
  • Combine the crema with the mayonnaise.
  • Gently warm the refried beans in a microwave oven for 1 minute at 50 per cent power. Stir in the salsa. Cover to keep warm.
  • Grill the steak over direct medium–high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut-side down, over direct heat. Remove from the grill and let the steaks rest for 3 to 5 minutes.
  • Spread the rolls on both sides with the crema–mayonnaise mixture. Spread a layer of the refried beans–salsa mixture on one side of each roll and a layer of mashed avocado on the other side. Cut the steaks across the grain into thin slices. Divide the sliced steak, queso fresco, jalapeño (if using) and cilantro evenly among the rolls. Serve warm.

Let's Gear Up

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