Recipe by Jamie Purviance
Carne Asada Tortas with Avocado
People
Serves 4
Prep Time
15 mins
Grilling Time
4 to 6 mins
- People
- Serves 4
- Prep Time
- 15 mins
- Grilling Time
- 4 to 6 mins
the Ingredients
Rub
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 1 pound / 455 grams skirt steak, about ½ inch thick, trimmed of excess surface fat, cut crosswise into two or three pieces
- 1 tablespoon olive oil
- ¼ cup / 60 milliliters Mexican crema or sour cream
- ¼ cup / 60 milliliters mayonnaise
- ½ cup / 130 grams canned refried beans
- 2 tablespoons store-bought tomato salsa
- 4 bolillos or torpedo sandwich rolls, split
- 1 large, ripe Hass avocado, mashed
- 2 ounces / 60 grams queso fresco, thinly sliced
- 1 jalapeño chile pepper, thinly sliced (optional)
- ½ cup / 12 grams loosely packed fresh cilantro leaves
Instructions
- 01 Prepare the grill for direct cooking over medium-high heat (450° to 550°F).
- 02 Combine the rub ingredients. Brush the skirt steak pieces on both sides with the oil and season evenly with the rub.
- 03 Combine the crema with the mayonnaise.
- 04 Gently warm the refried beans in a microwave oven for 1 minute at 50 percent power. Stir in the salsa. Cover to keep warm.
- 05 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.
- 06 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.
the Ingredients
Rub
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 1 pound / 455 grams skirt steak, about ½ inch thick, trimmed of excess surface fat, cut crosswise into two or three pieces
- 1 tablespoon olive oil
- ¼ cup / 60 milliliters Mexican crema or sour cream
- ¼ cup / 60 milliliters mayonnaise
- ½ cup / 130 grams canned refried beans
- 2 tablespoons store-bought tomato salsa
- 4 bolillos or torpedo sandwich rolls, split
- 1 large, ripe Hass avocado, mashed
- 2 ounces / 60 grams queso fresco, thinly sliced
- 1 jalapeño chile pepper, thinly sliced (optional)
- ½ cup / 12 grams loosely packed fresh cilantro leaves
