Name: Torta Recipe (Mexican Steak Sandwich)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 2 poundsflank steak or skirt steak; 1/4 cupolive oil; 2 teaspoonscumin; 1/2 teaspoonsalt; 2 limesjuiced; 1 10 ouncecan RO*TEL Mexican Lime & Cilantro diced tomatoes; 1 bunch fresh cilantrodivided; 6-8 rolls for sandwiches

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I love a torta because it’s built for big, honest flavors and easy assembly. This version uses a simple lime-cumin marinade, canned RO*TEL Mexican Lime & Cilantro diced tomatoes, and fresh cilantro to sharpen the steak. It grills under a broiler in minutes and comes together with just a few steps.

Work in stages: marinate, broil the steak, rest and slice, toast the rolls, then assemble. The technique is straightforward, and the payoff is a sandwich that holds up—juicy meat, lightly toasted bread, and bright herb notes.

Below I’ll walk you through exactly what to buy, the step-by-step process, equipment to use, common missteps and fixes, and how to adapt the sandwich to your goals. Follow the source recipe steps as written for the best and most reliable result.

What to Buy

Buy ingredients that let the steak shine. Look for a lean, thin cut like flank or skirt steak, ripe limes, and a fresh bunch of cilantro. Choose rolls that are sturdy but not rock-hard—bolillos, telera, or similar sandwich rolls work well.

Ingredients

2 pounds flank steak or skirt steak — the main protein; thin steak slices hold marinade and slice well against the grain.
1/4 cup olive oil — binds the marinade and helps with browning under the broiler.
2 teaspoons cumin — adds warm, earthy flavor to the marinade.
1/2 teaspoon salt — seasons the meat; adjust after tasting if needed.
2 limes juiced — provides acidity to tenderize and brighten the steak.
1 10 ounce can RO*TEL Mexican Lime & Cilantro diced tomatoes — delivers lime-cilantro flavor and liquid to the marinade; include the juices.
1 bunch fresh cilantro divided — half goes into the marinade, half is chopped for garnish to finish the sandwiches.
6-8 rolls for sandwiches — split and lightly toasted to hold the steak without getting soggy.

Cooking Torta Recipe (Mexican Steak Sandwich): The Process

Chop the bunch of fresh cilantro and divide it into two portions: one portion for the marinade and the other for garnish when assembling the sandwiches.
In a small bowl, whisk together 1/4 cup olive oil, 2 teaspoons cumin, 1/2 teaspoon salt, and the juice of 2 limes.
Place 2 pounds flank steak or skirt steak in a large resealable plastic bag or a shallow container. Pour the oil–cumin–lime mixture over the steak.
Add the entire 10 ounce can RO*TEL Mexican Lime & Cilantro diced tomatoes (with juices) and the portion of chopped cilantro reserved for the marinade to the bag or container. Seal and massage the marinade and tomatoes over the meat until evenly coated.
Refrigerate the steak in the marinade for at least 2 hours and up to 24 hours.
When ready to cook, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. While it comes to room temperature, position an oven rack about 6 inches below the broiler element and preheat the broiler on high. Line a baking sheet with aluminum foil.
If the steak surface is very wet, gently pat it dry with paper towels to promote browning. Place the steak on the prepared baking sheet.
Broil the steak 6 inches below the broiler: broil for 2 minutes on the first side, flip, then broil the other side for 3 minutes. (Watch closely; broiler strengths vary. Adjust time slightly if needed for desired doneness.)
Remove the steak from the oven, cover loosely with foil, and let it rest for 5 minutes. Slice the steak thinly against the grain.
Split the 6–8 rolls for sandwiches in half, brush the cut sides lightly with olive oil, and broil them cut-side up until lightly toasted—watch closely to avoid burning.
Assemble the tortas: fill each toasted roll with sliced steak and top with the remaining chopped cilantro as desired. Serve immediately.

What Makes This Recipe Special

This torta blends a few focused elements: a bright lime-cumin marinade, the convenience and distinct flavor of RO*TEL Mexican Lime & Cilantro tomatoes, and quick broiling for a sharply caramelized crust. The canned tomatoes bring both acidity and a cilantro-lime note that matches the fresh cilantro. The result is a sandwich that tastes layered despite the minimal ingredients.

It’s also fast to finish. After marinating, the high-heat broil gives you a restaurant-style sear in minutes. The toasted rolls provide contrast to the tender steak, and the fresh cilantro gives a final lift. It’s simple, bold, and adaptable.

Swap Guide

Want to change textures or flavors? Here are practical swaps and how they affect the sandwich.

Bread: Use any sturdy roll that can hold juicy meat. A softer roll will still work but toast it a touch longer to prevent sogginess.
Steak cut: Flank and skirt are listed for their flavor and thin grain. If you choose another cut, expect differences in chew and cooking time; adjust broiler timing accordingly.
Herb: Cilantro is key to the lime-cilantro profile. If you dislike cilantro, substitute with finely chopped parsley and an extra squeeze of lime (note: flavor changes noticeably).
Tomatoes: The recipe calls for RO*TEL Mexican Lime & Cilantro. If you can’t find it, a plain diced tomato with a splash of lime juice and a pinch of extra salt will work, but the signature lime-cilantro note will be milder.

Equipment Breakdown

Use minimal tools. Here’s what I use and why it matters.

Large resealable plastic bag or shallow container — for marinating the steak evenly and saving cleanup time.
Small bowl and whisk — to mix the olive oil, cumin, salt, and lime juice cleanly.
Baking sheet lined with aluminum foil — catches drips and lets you broil the steak safely.
Oven broiler — gives quick, high heat searing. If you don’t have a broiler, a screaming-hot grill or cast-iron skillet over high heat is a substitute.
Sharp knife — essential for resting and slicing thinly against the grain.

Missteps & Fixes

Steak doesn’t brown

If the steak is steaming instead of browning, it’s likely too wet. Pat the surface dry with paper towels before broiling to promote Maillard browning.

Rolls get soggy

Toast the cut sides under the broiler until they’re lightly golden. A quick brush of olive oil helps create a barrier against moisture.

Flavor is flat

If the sandwich tastes muted, check salt levels. The marinade uses 1/2 teaspoon salt—season lightly as you build the sandwich. A final squeeze of fresh lime can also lift the flavor.

Steak is overcooked

Broilers vary. If your broiler runs hot, reduce the broil time by 30–60 seconds per side and watch closely. Resting for 5 minutes after broiling helps redistribute juices.

Fit It to Your Goals

Make this torta fit your needs—faster prep, lighter calories, or meal prep friendly.

Weeknight dinner: Marinate in the morning or overnight. Broil the steak when you get home and assemble quickly.
Lower calories: Use less olive oil in the marinade and choose lighter rolls or smaller servings. Pile on lettuce or sliced veggies to stretch the filling.
Meal prep: Marinate and broil the steak in advance. Store sliced steak separately from toasted rolls and assemble when ready to eat for best texture.

Cook’s Notes

Timing

Marinate minimum 2 hours, up to 24. Broiling is quick—plan 2–6 minutes under the broiler depending on thickness and oven strength.

Slicing

Slice thinly against the grain. This step makes a big difference in tenderness and mouthfeel.

Temperature

Remove steak from the fridge 30 minutes before cooking to take the chill off; this promotes even cooking.

Prep Ahead & Store

Prep ahead to save time on the day you serve.

Marinate: You can marinate the steak up to 24 hours ahead; keep it refrigerated in the sealed bag or container.
Cooked steak: Store sliced, cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently under the broiler or in a hot skillet to retain juiciness.
Toasted rolls: Toast right before assembling for best texture. If you must toast ahead, store them loosely covered to avoid steam buildup and re-toast briefly before serving.

Serve & Enjoy

Assemble just before serving: toasted roll, sliced steak, then a sprinkle of the reserved chopped cilantro. Serve immediately while the steak is warm and the bread is crisp. A simple side—crispy fries, a green salad, or pickled jalapeños—complements the sandwich nicely.

These tortas hold up well for casual meals or a simple gathering. They’re quick to finish, bold in flavor, and consistently satisfying. Enjoy and tweak little details—toast level, extra cilantro, a squeeze of lime—to make the sandwich yours.

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