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

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Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • *Available at most Latino markets.

  • Note: Nutritional analysis is per sandwich.

Nutrition Facts

301 calories; calories from fat 54%; protein 18g; fat 18g; saturated fat 6.5g; carbohydrates 17g; fiber 3.1g; sodium 481mg; cholesterol 42mg.