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Chile and Lime Steak Tortas

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 1 hr
Yield Serves 8
A four-bite version of the classic Mexican sandwich. We used flap meat, a thin steak that marinates and grills quickly.


  • 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

Nutrition 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

How to Make It

  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.

  5. *Available at most Latino markets.

  6. Note: Nutritional analysis is per sandwich.