- 2 tablespoons canola oil
- 1 egg
- 1/4 cup dry bread crumbs
- 1 (1/2-pound) flank steak, pounded flat to 3 by 4 by 1/8 inches
- 1 French bread roll
- 2 tablespoons mayonnaise
- 1/2 avocado, cut into 4 slices
- 1/2 tomato, thinly sliced
- 1/4 cup mesclun greens
- 1/2 red onion, thinly sliced
- 1 pickled jalapeno
In a skillet, heat 2 tablespoons of oil.
In a shallow bowl, lightly beat the eggs. In another shallow bowl, put the bread crumbs. Dip the beef in the egg, then in bread crumbs, carefully coating both sides.
Saute the meat in the hot oil until the bread crumbs are browned on both sides, about 3 minutes per side. Remove the meat from the oil, but keep the skillet and oil warm. Cut the meat into 1/2-inch strips.
Cut the roll in half lengthwise and pull out the soft center from both sides. Cover the bottom side with mayonnaise and beef strips. Place 4 ripe avocado slices on the other side and spread the slices, like a thick butter. Layer 4 slices of tomato on top of the beef and cover with a mound of mixed greens, some sliced onion, and the pickled jalapeno.
Put the torta back in the skillet and brown the roll, pressing down with a spatula. When brown on both sides, cut and serve.