Carne Asada Tortas with Avocado

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    4 to 6 min.


the Ingredients

20151023095356 Row Redmeat 88


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


  • 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.

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