Steak Sandwiches: Tortas
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1423
- Total Fat
- 92
- Saturated Fat
- 18
- Carbohydrates
- 82
- Dietary Fiber
- 12
- Sugar
- 11
- Protein
- 70
- Cholesterol
- 325
- Sodium
- 1075
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
Directions
- 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.