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Carne Asada Torta

This is the torta of your dreams! These Mexican sandwiches are packed with the most juicy and flavorful carne asada and when you didn't think it could get better, it gets finished off with a creamy avocado tomatillo salsa verde. If you're looking to elevate your sandwich game, this recipe is it!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Yields4 sandwiches
Print Recipe Pin Recipe
Servings4 sandwiches

Ingredients

CARNE ASADA

  • 1 pound flap or skirt steak
  • 1/4 cup olive oil
  • juice of 1 orange
  • juice of 1 lime
  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt or to taste
  • 1 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne powder, more to taste
  • 1/2 teaspoon black pepper

AVOCADO TOMATILLO SALSA

  • 1 tablespoon olive oil
  • 5 to 6 tomatillos, peeled and chopped
  • 1/3 yellow onion, chopped
  • 2 to 3 garlic cloves
  • 1 bunch cilantro
  • 1 large avocado
  • juice of 1/2 lime
  • 2 jalapeños
  • 1/2 teaspoon salt, more to taste

FOR ASSEMBLY

  • telera rolls, toasted
  • refried beans
  • avocado, thinly sliced
  • lettuce, chopped
  • oaxaca cheese, sliced
  • cotija cheese, crumbled
  • tomatoes, optional
  • pickled jalapenos, optional
  • white onion, diced
  • sour cream
  • cilantro, finely chopped

Instructions 

MAKE THE SALSA

  1. To a hot pan over medium heat, add the olive oil, tomatillos, and onion. Sear for 4 to 5 minutes and then take off the heat.
  2. Add the seared tomatillos and onions to a food processor along with the garlic cloves, cilantro, avocado, lime juice, jalapenos, and salt.
  3. Blend until completely smooth.
  4. Transfer to a bowl and set aside.

MAKE THE CARNE ASADA

  1. In a large bowl, add olive oil, orange juice, lime juice, soy sauce, white vinegar, smoked paprika, cumin, oregano, salt, garlic powder, onion powder, cayenne, and black pepper.
  2. Whisk all together to make a marinade.
  3. Add the flap steak to the marinade and mix togethet evenly.
  4. Cover and let it sit for at least 30 minutes or overnight, the longer the better.
  5. Preheat your skillet or grill over high heat.
  6. Add the steaks and sear until one side is browned, about 3 to 4 minutes. Flip over and sear the other side until browned for about 3 to 4 minutes. The thinner the steak, the less time it takes to cook.
  7. Slice the steak into small cubes or cut against the grain into thin strips.

ASSEMBLE

  1. Take a toasted telera roll and spread refried beans along the bottom. Then add the steak, oaxaca cheese, cotija cheese, lettuce, avoado, white onion and cilantro, sour cream, and tomatillo salsa.
  2. Seal the sandwich shut and enjoy!

Notes

  • To get the oaxaca cheese nice and melted, you can add it in the oven on broil to get it toasted and then finish adding the rest of the toppings after.
  • Feel free to add any toppings you like or leave out any you don't like. If you like tomatoes add them. If you love pickled jalapenos, add them in. If you prefer not to have onion, leave it out or swap it with red onion! The options are endless.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!