Carne Asada Torta
This torta layers juicy carne asada with melted cheese, guacamole and fresh toppings for a sandwich that’s big on flavor and simple to make at home.
Servings: 2
Equipment
Ingredients
For the Carne Asada
- 1 Pound flank steak or skirt steak
- 3 Tablespoons soy sauce
- 1 ½ Teaspoons smoked paprika
- 1 ½ Teaspoons Mexican oregano
- 1 ½ Teaspoons garlic powder
- 2 Tablespoons white vinegar
- 1 lime juiced
- 2 Teaspoons ground cumin
- 3 Tablespoons avocado oil plus more for searing
- 1 Teaspoon cayenne pepper or to taste
- salt and black pepper to taste
For the Tortas
- 2 ciabatta or other hard sandwich rolls
- 2 tomatoes sliced
- ½ red onion sliced
- 6 Ounces Oaxaca cheese sliced
- 1 Cup guacamole
- 2 Cups lettuce shredded
- ¼ Cup cilantro leaves
- jalapeño slices fresh or pickled
Instructions
- Whisk the soy sauce, avocado oil, vinegar, lime juice, smoked paprika, cumin, oregano, cayenne, garlic powder, salt, and pepper in a bowl.
- Add the steaks to this marinade and flip to coat all over.
- Cover with plastic wrap and refrigerate overnight or for at least half an hour.
- Preheat the oven to 400°F.
- Heat a large skillet over a medium high heat.
- Add a tablespoon of oil and sear the meat for 5 to 7 minutes on each side until the edges are crispy and the steak has browned.
- Transfer the skillet into the oven and cook for 8 to 10 minutes or until done to your preference.
- Take the skillet out of the oven, put the cooked steaks on a cutting board and let it rest for 15 minutes.
- Reduce the oven temperature to 350°F.
- Slice the meat into thin strips.
- Open the bread rolls, then add the cheese and toast in the oven for 6 to 8 minutes or until melted.
- Top with the sliced steak, tomatoes, guacamole, red onions, jalapenos, cilantro, and lettuce.
- Serve immediately.
Notes
Marinate longer: The longer the meat marinates, the more flavor it absorbs.
Rest the steak: This helps retain juices and improves texture.
Make extra: I like to make extra carne asada, as it's also delicious in tacos, burritos and salads.
Toast the bread: Crisping it up keeps the sandwich from getting soggy.
Slice thin: Thin steak slices make the torta easier to eat and more flavorful. Make sure you slice it against the grain for max tenderness.
Rest the steak: This helps retain juices and improves texture.
Make extra: I like to make extra carne asada, as it's also delicious in tacos, burritos and salads.
Toast the bread: Crisping it up keeps the sandwich from getting soggy.
Slice thin: Thin steak slices make the torta easier to eat and more flavorful. Make sure you slice it against the grain for max tenderness.
Nutrition
Calories: 2126kcal | Carbohydrates: 243g | Protein: 114g | Fat: 79g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Cholesterol: 167mg | Sodium: 4624mg | Potassium: 2032mg | Fiber: 19g | Sugar: 8g | Vitamin A: 2919IU | Vitamin C: 45mg | Calcium: 184mg | Iron: 8mg
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