Carne Asada Torta with Avocado and Refried Beans

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 70 min · Beans · high-protein

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Ingredients

• 3/4 lb skirt steak
• 2 telera or bolillo rolls
• 3/4 cup refried beans
• 1 avocados
• 1/4 cup orange juice
• 2 limes
• 2 garlic cloves
• 1 tsp ground cumin
• 1/2 tsp dried Mexican oregano
• 2 oz queso fresco
• 1/4 cup pickled jalapenos
• 1 white onion
• 1 bunch cilantro
• 1/4 cup mayonnaise
• 1 tsp kosher salt

Method (tap to check — screen stays awake)

1. Blend the orange juice, the juice of 2 limes, garlic, cumin, oregano and 1 tsp salt. Pour over the skirt steak and marinate 30 minutes at room temperature — no longer, or the citrus starts cooking the surface. Use the wait to prep the toppings.
2. Warm the refried beans in a small pan with a splash of water until spreadable, and season.
3. Heat a grill or cast-iron griddle as hot as it will go, around 500F. Wipe the steak dry and grill 2 to 3 minutes per side — skirt is thin and wants to be fast. Pull at 130F for medium-rare.
4. Rest 8 minutes, then slice against the grain into short ribbons. Skirt has a very coarse grain and slicing with it produces rope.
5. Split the rolls and toast the cut faces on the griddle until crisp, about 90 seconds.
6. Spread beans on the bottom half and mayonnaise on the top. Layer steak, sliced avocado, queso fresco, pickled jalapenos, thin white onion and cilantro. Squeeze over the last lime, press the sandwich closed for a minute, and cut in half.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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