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Chile and Lime Steak Tortas





Yields
Serves 8



Total Time
1 hr

A four-bite version of the classic Mexican sandwich. We used flap meat, a thin steak that marinates and grills quickly.

Chile and Lime Steak Tortas




Photo: Annabelle Breakey; Styling: Karen Shinto
  Juice of 1 lime
 1 1/2 teaspoons ancho chile powder
 4 teaspoons vegetable oil
 1/2 teaspoon kosher salt
 1 pound flap meat* or skirt steak, cut into 3- to 4-in.-wide strips if needed
 8 small dinner rolls, split
 1 cup shredded jack cheese
 1 avocado, sliced thinly
 2 cans (4 oz. each) sliced jalapeños, drained
  About 1/4 cup Mexican crema or sour cream
Step 1
1

Mix lime juice, chile powder, oil, and salt in a medium bowl. Add steak, turning to coat evenly with marinade. Chill at least 30 minutes and up to 3 hours.

Step 2
2

Heat grill to high (450° to 550°). Cook steak, covered, turning once, until grill marks appear and steak is slightly pink in the center, about 4 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes, then slice thinly to fit in rolls.

Step 3
3

Open rolls and sprinkle each with about 2 tbsp. cheese. Grill rolls, cut sides up and covered, until crisp and cheese starts to melt, about 1 minute.

Step 4
4

Fill rolls with steak, avocado, half the jalapeños, and a drizzle of crema. Serve with remaining jalapeños on the side.

Step 5
5

*Available at most Latino markets.

Step 6
6

Note: Nutritional analysis is per sandwich.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 301Calories from Fat 54
% Daily Value *
Total Fat 18g28%

Saturated Fat 6.5g33%
Cholesterol 42mg15%
Sodium 481mg21%
Total Carbohydrate 17g6%

Dietary Fiber 3.1g13%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.