A torta may be a cake in Spain, but in Mexico, tortas are big sandwiches filled with delicious meats, vegetables and seasonings. This recipe, provided by the Beef Council, will make a filling lunch or serve as a relaxed dinner option. Skirt steaks are perfect for this recipe because they’re easy to slice thin and have rich flavor to accompany all the sandwich toppings. Do you have a favorite torta that you think we should try? Let us know in the comments below!
- 1 lb(s) Leahy’s Angus Beef Skirt Steak
- 1 Onion (sliced)
- 1 Green Bell Pepper (sliced)
- 1 cup(s) Refried Beans (warmed)
- .75 cup(s) Salsa (divided)
- .25 cup(s) Mayonnaise
- .25 tsp Chili Powder
- 2 Tbsp Olive Oil
- 6 Sandwich Rolls (toasted)
Combine the skirt steak and 1/2 cup of salsa in a large sealable plastic bag. Work the salsa into the meat so that all surfaces are covered. Set aside.
Heat your grill to medium high heat (425ºF) and place the skirt steak directly over the heat. Grill 6 minutes per side, flipping only once. When the steak is done cooking, remove it from the grill and tent it in aluminum foil. Let the steak rest in the foil tent for 10 minutes.
While the steak is cooking, cook the onion and pepper by heating the olive oil in a large skillet. Add the onion and pepper to the skillet and cook over medium heat, stirring frequently, until soft.
Combine the remaining 1/4 cup salsa with the mayonnaise and chili powder in a small bowl. Set aside.
After the steak has rested, remove it from the foil and cut into thin slices.
Assemble the sandwiches by first spreading beans on the bottom half of each bun. Then evenly layer beef, peppers and onions over the beans. Spread the salsa – mayo mixture on the top half of each roll and close the sandwiches. Serve with chips and fresh pico de gallo or a side salad. Enjoy!