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 Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 54%
  • Protein: 18g
  • Fat: 18g
  • Saturated fat: 6.5g
  • Carbohydrate: 17g
  • Fiber: 3.1g
  • Sodium: 481mg
  • Cholesterol: 42mg


  • 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


  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.
  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.
  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.
  4. 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.
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