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