PocketCook

From @Sam the Cooking Guy

Steak Torta

25 min · Serves 2

25 mintotal
15 minhands on
17steps
2servings

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Ingredients

For the steak

  • 1/4 cup soy sauce
  • 1 tbsp neutral oil
  • 1 tbsp garlic paste
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp hot honey
  • 1 lb skirt steak

For the quick sauce

  • 1/4 cup mayonnaise
  • 1 tbsp pickled jalapeño brine
  • 1 pinch salt

For the sandwich assembly

  • 1 torta roll (or hoagie roll), split horizontally
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/4 cup diced white onion
  • 2 tbsp chopped fresh cilantro
  • 1/2 cup cooked red kidney beans, warmed with a pinch of cumin
  • 1/2 cup shredded iceberg lettuce
  • 2 slices tomato
  • Salt and black pepper

Method

For the steak

  1. In a small bowl, whisk together the soy sauce, neutral oil, garlic paste, ground cumin, chipotle chili powder, smoked paprika, oregano, black pepper, and hot honey until completely combined.

  2. Place the skirt steak in a sealable plastic bag, pour in the marinade, and press out the air before sealing.

  3. Massage the bag to coat the steak thoroughly, then refrigerate.

    Then 30 min of waiting

For the quick sauce

  1. In a small bowl, mix the mayonnaise, pickled jalapeño brine, and a pinch of salt until smooth.

For the sandwich assembly

  1. Preheat a grill or grill pan to very high heat.

  2. Remove the skirt steak from the marinade and lay it on the hot grill.

  3. Cook the steak, flipping every 20–30 seconds, until well-charred on the outside and medium-rare inside, 3–4 minutes total.

  4. Transfer the steak to a tray and let it rest.

    Then 10 min of waiting

  5. Slice the steak along its length into narrow strips, then chop across the grain into bite-sized pieces.

  6. Lightly toast the cut sides of the torta roll on a griddle or hot pan until warm and slightly crisp, about 1 minute, then set aside.

  7. Scatter the shredded mozzarella cheese directly onto the hot griddle in a flat circle.

  8. Top the melting cheese with the diced onion, chopped cilantro, warmed beans, and chopped steak.

  9. Once the cheese forms a deep golden, crispy skirt underneath, fold the edges over the filling to create a wrapped cheesy bundle, then remove from the griddle.

  10. Spread a layer of the quick sauce on the bottom half of the toasted roll.

  11. Layer on the shredded lettuce and tomato slices, then season the tomatoes with salt and pepper.

  12. Place the cheesy steak and bean bundle over the tomatoes, add a thin layer of sauce to the top roll, and close the sandwich.

  13. Slice the torta in half and serve immediately.

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