Torta Recipe (Mexican Steak Sandwich)
This Torta Recipe is a flavor explosion! Tender marinated steak sandwiched in fresh rolls with vibrant toppings make every bite unforgettable.
Servings: 4 servings
Ingredients
For the Marinade:
- 1/4 cup olive oil
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 2 pieces limes juiced
For the Sandwiches:
- 2 pounds flank or skirt steak
- 1 10-ounce can RO*TEL Mexican Lime & Cilantro diced tomatoes
- 1 bunch fresh cilantro divided
- 6-8 pieces rolls for sandwiches
Instructions
Marinating and Cooking the Steak:
- In a medium mixing bowl, combine the olive oil, cumin, salt, and lime juice. Whisk until well blended. Add the flank or skirt steak to the bowl, ensuring it is fully coated in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- Preheat your grill or skillet over medium-high heat. If using a grill, make sure it is well-oiled to prevent sticking.
- Remove the steak from the marinade and let any excess drip off. Place the steak on the hot grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer a different doneness. Remove the steak from the heat and let it rest for 5 minutes before slicing.
- Using a sharp knife, slice the steak against the grain into thin strips. This helps ensure each bite is tender and easy to chew.
Assembling the Tortas:
- Split the rolls and layer the sliced steak on the bottom half. Top with the RO*TEL Mexican Lime & Cilantro diced tomatoes and a generous handful of fresh cilantro. Place the top half of the roll over the fillings.
- Serve the tortas immediately while the steak is warm. Enjoy with your favorite sides or a refreshing drink.
Equipment
- Medium mixing bowl
- Grill or stovetop skillet
- Knife and cutting board
- Tongs
- Serving Platter
Notes
- Marinate the steak for at least an hour for maximum flavor.
- Let the steak rest after cooking to keep it juicy.
- Slice against the grain for the best texture.