Steak Sandwiches: Tortas

Total Time:
40 min
20 min
20 min

1 serving

  • 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.

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