Instructions

• 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.