Sometimes you just want a huge pile of carbs and delicious meat, like this carne asada torta. Sandwiches are one of my favorite things to eat. I think meat and carbs together make a magical couple. I love tacos and burritos, but sometimes I want to sink my teeth into a fluffy cloud of bread instead of a tortilla. That’s why I love our carne asada torta. If you guys are looking for a serious sandwich, that’s loaded with tons of flavor, this is definitely for you! If you’re looking for another great use of our simple carne asada, we have these nachos. They’re also so freaking good. Enjoy!
Carne Asada Torta
carne asada marinade
- 1 1/2 pounds skirt steak
- 5 tablespoons low sodium soy sauce
- 5 tablespoons extra virgin olive oil
- 3 tablespoons white vinegar
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon Mexican oregano (Italian oregano is okay)
- 1 1/2 limes, juiced (or 1 Mexican orange, juiced)
- 2 minced garlic cloves
- 2 telera rolls
- 1 cup shredded iceberg
- 1 small avocado, mashed
- 1 vine-riped tomato, thinly sliced
- 1/8 small red onion, thinly sliced
- 1/4 cup crumbled cotija
- 12 slices pickled jalapenos
- 4 dashes hot sauce optional
- Place marinade ingredients into a small bowl and whisk together. Place meat into a re-sealable plastic bag and pour marinade mixture/paste over meat. Close bag and shake until marinade has been evenly distributed over the meat. Allow meat to marinate for at least 2 hours and up to 12 hours.
- Heat a grill or grill pan to high heat. Grill meat for about 4 minutes on each side, lightly seasoning with salt and pepper. Transfer meat onto a cutting board and rest, 5 to 7 minutes. Cut into two portions.
- To assemble: Schmear avocado across the tops and bottoms of the telera rolls. Top bottom buns with meat followed by tomatoes, red onions, iceberg, cotija, pickled jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.