Grilled Skirt Steak Torta or Torta de Arrachera
- Number of Servings: 4
Ingredients
1/2 medium red onion, sliced into 1/4-inch thick rounds1 teaspoon EVOO1 pound skirt steak or flank steak or London broil1 (8 ounce) French baguette4 ounces (about 1 cups) shredded Mexican Chihuahua cheese or other melting cheese like Monterey Jack or mild cheddarSEE OTHER RECIPES: Simple Mashed Black BeansChipotle Steak SauceAvocado-Cilantro Mayonnaise
Recipe from Season 7 of Mexico - One Plate at a Time. This was for Grilled Skirt Steak or Zucchini Tortas...but I opted not to do the zucchini.
1. Grill the onions. Light a charcoal fire and let the coals burn until they are covered with grey ash and medium-hot; set the grill grate in place. Or heat a gas grill to medium. Brush both sides of the onion slices with a little oil, sprinkle with salt; lay in a single layer on the grill (this is easiest to manage on a perforated grill pan). Grill, turning at least once, until steak is richly browned and soft, about 10 minutes. Transfer to a cutting board.
2. Grill the steak. Brush both sides of the steak with a little oil, sprinkle with salt and lay on the grill. Grill, turning at least once, until the steak is medium (or more well done if you like) about 7 minutes. Transfer to the cutting board. Chop the onion and steak into small pieces (about 1/2-inch is my preference). Scoop into a skillet and keep warm on the grill.
3. Assemble the torta. Cut the baguette in half, then split each half lengthwise. Scratch out most of the soft bread from the top and bottom. Smear the bottom pieces with beans and lay face-down on the grill to warm for a minute. Flip them over and spoon a portion of the filling into each piece. Splash about 1/4 of the chipotle sauce over the meat on each piece. Smear each top baguette piece with avocado mayo, then press in a portion of the cheese. Set each top piece over a bottom. Turn the tortas over the fire until the cheese is melted and the bread is crisp, usually about 8 minutes. Cut into four portions and serve to your lucky guests.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKLES0719.
1. Grill the onions. Light a charcoal fire and let the coals burn until they are covered with grey ash and medium-hot; set the grill grate in place. Or heat a gas grill to medium. Brush both sides of the onion slices with a little oil, sprinkle with salt; lay in a single layer on the grill (this is easiest to manage on a perforated grill pan). Grill, turning at least once, until steak is richly browned and soft, about 10 minutes. Transfer to a cutting board.
2. Grill the steak. Brush both sides of the steak with a little oil, sprinkle with salt and lay on the grill. Grill, turning at least once, until the steak is medium (or more well done if you like) about 7 minutes. Transfer to the cutting board. Chop the onion and steak into small pieces (about 1/2-inch is my preference). Scoop into a skillet and keep warm on the grill.
3. Assemble the torta. Cut the baguette in half, then split each half lengthwise. Scratch out most of the soft bread from the top and bottom. Smear the bottom pieces with beans and lay face-down on the grill to warm for a minute. Flip them over and spoon a portion of the filling into each piece. Splash about 1/4 of the chipotle sauce over the meat on each piece. Smear each top baguette piece with avocado mayo, then press in a portion of the cheese. Set each top piece over a bottom. Turn the tortas over the fire until the cheese is melted and the bread is crisp, usually about 8 minutes. Cut into four portions and serve to your lucky guests.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 375.1
- Total Fat: 11.7 g
- Cholesterol: 57.5 mg
- Sodium: 555.4 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 1.2 g
- Protein: 33.7 g
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