Chile and Lime Steak Tortas

Photo: Annabelle Breakey; Styling: Karen Shinto
A four-bite version of the classic Mexican sandwich. We used flap meat, a thin steak that marinates and grills quickly.

Yield:

Serves 8

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 301
Caloriesfromfat 54 %
Protein 18 g
Fat 18 g
Satfat 6.5 g
Carbohydrate 17 g
Fiber 3.1 g
Sodium 481 mg
Cholesterol 42 mg

Ingredients

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

Preparation

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.

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.

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.

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

*Available at most Latino markets.

Note: Nutritional analysis is per sandwich.

Note:

August 2010