Grilled Steak Recipe
Our sandwich (Torta) contains Grilled Carne Asada, refried beans* & salsa, cheese & avocado on a freshly baked sweet roll.
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Ingredients
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Carne Asada (Grilled Steak)
Refried Beans & Salsa
Assembly & Garnish
Method
Carne Asada (Grilled Steak)
- 1
Marinate Steak
In a shallow dish or zip-top bag combine lime juice, orange juice, olive oil, minced garlic, cumin, oregano, paprika, kosher salt and black pepper. Add the steak, turning to coat thoroughly. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours. Do not marinate more than 6 hours for best texture.
- 2
Bring to room temperature
About 20–30 minutes before grilling remove the steak from the refrigerator and let it sit covered at room temperature to take the chill off—this promotes even cooking.
- 3
Grill Steak
Preheat a grill or heavy cast-iron skillet to high heat (450–500°F / very hot). Remove steak from marinade and pat dry with paper towels to encourage browning. Brush or oil the grill grates lightly. Place the steak on the hot grill and cook 3–5 minutes per side for medium-rare (time varies with thickness). Use an instant-read thermometer if available: 125–130°F for medium-rare, 135°F for medium. Do not move steak constantly; let it develop a good sear.
- 4
Rest and Slice
Transfer steak to a cutting board and tent loosely with foil. Rest 5–10 minutes. Slice thinly against the grain into strips sized for sandwich filling.
Refried Beans & Salsa
- 5
Make Refried Beans
Heat 1.5 tbsp oil or lard in a medium skillet over medium heat. Add finely chopped onion and sauté until soft and translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add drained pinto beans and 1/4 cup broth (or bean liquid). Stir and cook for 2–3 minutes to warm through. Using a potato masher or fork, mash beans to desired texture. For smoother beans, use an immersion blender or transfer part of the mixture to a blender and puree, then return to the skillet. Add 1/4 tsp cumin and 1/2 tsp salt, adjust seasoning to taste. If too thick, add additional splash of broth.
- 6
Make Fresh Salsa
In a small bowl combine diced tomato, finely chopped red onion, chopped jalapeño (if using), cilantro, 1 tbsp lime juice and 1/4 tsp salt. Stir and taste; adjust lime or salt as desired. Let sit 5–10 minutes for flavors to meld.
Assembly & Finish
- 7
- 8
Assemble Torta
Spread about 2–3 tablespoons of warm refried beans on the bottom half of each toasted roll. Layer a generous portion (about 3–4 oz) of thinly sliced carne asada on top of the beans. Sprinkle or place about 1/4 cup of shredded cheese over the steak so residual heat slightly melts it. Add 3–4 slices of avocado and 1–2 tablespoons of fresh salsa. Add optional pickled jalapeños or lettuce if desired.
- 9
Serve
Close the sandwich, press gently, slice in half if desired, and serve immediately while warm.