Mexican Steak Torta Recipe

Flank steak: A lean cut of beef that is flavorful and perfect for grilling or pan-searing.

Salt: Enhances the natural flavors of the steak.

Black pepper: Adds a bit of heat and depth to the seasoning.

Olive oil: Used for cooking the steak and adds a rich flavor.

Bolillo rolls: Traditional Mexican bread rolls that are crusty on the outside and soft on the inside.

Refried beans: Creamy and flavorful, they serve as a base layer for the torta.

Avocado: Adds a creamy texture and rich flavor.

Pickled jalapeños: Provide a tangy and spicy kick to the sandwich.

Queso fresco: A mild, crumbly cheese that complements the other ingredients.

Cilantro: Fresh and aromatic, it adds a burst of flavor.

Lime: Served as wedges to add a zesty finish to the torta.

When slicing the flank steak, make sure to cut against the grain. This will ensure that the meat is tender and easier to chew. Additionally, when toasting the bolillo rolls, use a grill or a hot skillet to achieve a nice, crispy texture that will hold up well against the moist ingredients like refried beans and avocado.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a great alternative for a Mexican steak torta.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can enhance the flavor similarly to regular salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking the steak.

• bolillo rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the fillings of a Mexican steak torta.

• refried beans - Substitute with black bean spread: Black bean spread offers a similar creamy texture and rich flavor, suitable for a Mexican steak torta.

• avocado - Substitute with guacamole: Guacamole provides a similar creamy texture and flavor, and can be easily spread on the bolillo rolls.

• pickled jalapeños - Substitute with pickled banana peppers: Pickled banana peppers offer a similar tangy and spicy flavor, making them a good alternative.

• queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and slightly tangy flavor, suitable for a Mexican steak torta.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh and slightly peppery flavor, though it lacks the citrus notes of cilantro.

• lime - Substitute with lemon: Lemon provides a similar acidity and brightness, making it a good alternative for squeezing over the Mexican steak torta.

• Allow the flank steak to cool completely before storing. This helps to maintain its texture and flavor.
• Wrap the sliced steak tightly in aluminum foil or plastic wrap to prevent it from drying out.
• Place the wrapped steak in an airtight container or a resealable plastic bag. This will keep it fresh for up to 3-4 days in the refrigerator.
• Store the bolillo rolls in a bread box or a paper bag at room temperature to keep them from becoming stale. If you need to keep them longer, place them in a resealable plastic bag and freeze for up to 2 months.
• Keep the refried beans in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months.
• Store the sliced avocado in an airtight container with a squeeze of lime juice to prevent browning. It will last for 1-2 days in the refrigerator.
• Keep the pickled jalapeños in their original jar, tightly sealed, in the refrigerator. They will stay fresh for several months.
• Store the queso fresco in an airtight container in the refrigerator. It will remain fresh for up to 2 weeks.
• Keep the chopped cilantro in a glass of water, covered with a plastic bag, in the refrigerator. This will keep it fresh for up to a week.
• When ready to assemble the Mexican steak torta, reheat the steak slices in a skillet over medium heat until warmed through. Toast the bolillo rolls lightly before assembling.
• If you have leftover assembled tortas, wrap them tightly in aluminum foil and store them in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

• Preheat your oven to 350°F (175°C). Wrap each Mexican steak torta in aluminum foil to keep it moist. Place the wrapped tortas on a baking sheet and heat for about 15-20 minutes, or until warmed through.

• If you're in a hurry, use a microwave. Place the torta on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For a crispy exterior, use a skillet. Heat a non-stick skillet over medium heat. Place the torta in the skillet and cover with a lid. Heat for 3-4 minutes on each side, pressing down gently with a spatula to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the torta in the air fryer basket and heat for 5-7 minutes, or until the exterior is crispy and the inside is warmed through.

• For a toaster oven, preheat to 350°F (175°C). Wrap the torta in aluminum foil and place it on the rack. Heat for 10-15 minutes, or until the steak and other ingredients are hot.

• If you prefer steaming, place the torta in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This method helps retain moisture and keeps the bread soft.

• Skillet: A flat-bottomed pan used for cooking the steak over medium-high heat.

• Tongs: Useful for flipping the steak to ensure even cooking on both sides.

• Cutting board: A surface for slicing the steak after it has rested.

• Chef's knife: Essential for slicing the steak thinly and chopping the cilantro.

• Toaster or oven: Used to lightly toast the bolillo rolls.

• Spatula: Handy for spreading the refried beans on the rolls.

• Measuring spoons: Needed for measuring out the salt, pepper, and olive oil.

• Serving platter: Ideal for assembling and serving the tortas.

• Lime squeezer: Useful for squeezing lime wedges over the tortas before serving.

Pre-marinate the steak: Season the flank steak with salt and pepper ahead of time and let it marinate in the fridge to enhance flavor and save time.

Use canned beans: Opt for canned refried beans to cut down on preparation time.

Pre-slice ingredients: Slice the avocado, pickled jalapeños, and queso fresco in advance for quick assembly.

Toast rolls together: Toast all bolillo rolls at once in the oven to save time compared to toasting individually.

Prepare garnishes: Chop the cilantro and cut the lime wedges beforehand to streamline the final steps.