Grilled Steak Sandwich Ideas: Mexican Torta

Petite sirloin, grilled and piled high on a bun-yummy Mexican torta

Mexican torta is like a burrito filled with traditional Mexican flavors but instead of a tortilla the wrapper is a hallowed out sweet roll.  The sandwich can be filled with chicken, pork, or carne asada along grilled jalapenos, spicy ranchera sauce or fresh chilies, and a lime infused mayonnaise.

The possibilities are endless; however carne asada is the popular choice among torta fillings.  If you do not have access to a Mexican bakery, then you can use a traditional hamburger bun or a sweet Hawaiian roll; the sweetness of the roll balances out the spicy toppings creating a sweet and savory melody of flavors.

For this Mexican torta recipe fresh cilantro is used instead of lettuce and dill pickles are implemented in place of traditional pickled spicy cabbage.  Skirt steak is used as it is a perfect balance of fat and meat that can hold up to the seasoning and grilling.

Ingredients
makes 4 sandwiches

·         1.5 pounds skirt steak

·         3 garlic cloves

·         ½ small onion, diced

·         2 tsp. ground cumin

·         2 tsp. ground coriander

·         1 roma tomato

·         1 lime

·         1 large jalapeno

In a blender combine the garlic through the tomato and squeeze the juice of the lime in a blender. Pulse until the mixture is smooth, reserve 3 Tbs. and use the rest to marinate the steak for about two hours.

Prepare the grill for medium high heat and allow the steak to come to room temperature.  Right before grilling the steak sprinkle with kosher salt and grill steak for 5 minutes on each side for medium rare; if you like your meat more well than leave it on for a couple of extra minutes.

As the steak cooks add the jalapeno and char on all sides; remove from heat and allow to cool.

Remove from grill and tend with tin foil.

Ingredients for Torta

·         ½ cup mayonnaise

·         1 lime

·         1 bunch of cilantro

·         Fresh tomato

·         Avocado

·         Charred jalapeno

·         1 cup prepared refried beans

·         1 cup sharp cheddar cheese

·         4 large dill pickles, sliced

·         4 large sweet buns split.

Preheat a large frying pan over medium high heat.

Combine the mayo and lime juice; then spread evenly over the buns.  Toast the buns until golden brown.

Thinly slice the meat and check for salt, adjust if necessary.

To assemble the tortas: spread some of the beans on the bottom bun, add the steak, cheese, jalapeno, tomato, pickles, avocado, and top with a hand full of cilantro. 

If you are a spicy food lover replace the charred jalapeno with fresh habanero chilies.  Remember to wear gloves and thoroughly clean the cutting board after cutting the chilies.  The best part of making this sandwich is the ease of the clean-up and the incredible melody of contrasting flavors of sweet, spicy, and sour.