Description
These Mexican Steak Torta Sandwiches combine tender, flavorful marinated and roasted flank steak with melted Oaxaca cheese, fresh guacamole, and crisp vegetables on a crusty ciabatta roll. This hearty sandwich packs bold Mexican-inspired spices like cumin, smoked paprika, and cayenne for a deliciously spicy and savory meal perfect for lunch or dinner.
Ingredients
Steak and Marinade
- 1 pound flank steak or skirt steak
- 3 tablespoon avocado oil (plus more for searing)
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 lime (juiced)
- 2 teaspoons cumin
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon Mexican oregano
- 1 ½ teaspoon garlic powder
- 1 teaspoon cayenne pepper (or to taste)
- Salt and pepper (to taste)
Sandwich and Toppings
- 2 ciabatta or other hard sandwich rolls
- 6 ounces Oaxaca cheese (sliced)
- 1 cup guacamole
- 2 tomatoes (sliced)
- ½ red onion (sliced)
- 2 cups shredded lettuce
- ¼ cup cilantro leaves
- Fresh or pickled jalapeño slices
Instructions
- Prepare Marinade: In a large bowl, whisk together the avocado oil, soy sauce, vinegar, lime juice, cumin, smoked paprika, oregano, garlic powder, cayenne, salt, and pepper until fully combined to create a flavorful marinade.
- Marinate Steak: Add the flank steak to the marinade, ensuring it is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the steak to absorb the spices, preferably longer for deeper flavor.
- Preheat and Sear Steak: Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet on medium-high heat and add a tablespoon of oil. Sear the marinated steak for 5–7 minutes per side until it develops a nice browned crust with crispy edges.
- Roast Steak: Transfer the skillet with the seared steak to the preheated oven. Roast for an additional 8–10 minutes or until the steak reaches your preferred doneness level.
- Rest and Slice Steak: Remove the skillet from the oven and transfer the steak to a cutting board. Let it rest for about 15 minutes to retain juices. Then slice the steak into thin strips.
- Melt Cheese on Bread: Slice open the ciabatta rolls and layer slices of Oaxaca cheese inside. Place the rolls on a baking sheet and bake in the oven at 350°F (175°C) for 6–8 minutes until the cheese is melted and bubbly.
- Assemble Sandwich: Build your torta by layering the sliced steak, guacamole, tomato slices, red onion, shredded lettuce, cilantro leaves, and jalapeño slices inside the warm, cheesy bread.
- Serve: Serve the Mexican Steak Torta sandwiches hot for the best flavor and texture experience.
Notes
- For a spicier sandwich, add more cayenne pepper or extra jalapeño slices.
- Marinate the steak overnight for even more robust flavor.
- Oaxaca cheese can be substituted with mozzarella or quesillo if unavailable.
- Ciabatta bread provides the ideal crusty texture but bolillo rolls are a common Mexican alternative.
- Letting the steak rest after roasting is crucial to keep it tender and juicy.
