Steak Torta Recipes

STEAK MILANESA TORTA

Steps:

• Heat the canola oil in a large skillet.
• Sprinkle the steaks with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko.
• Pan fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steak from the skillet and onto a paper-towel-lined-plate. Repeat with the remaining 2 steaks. Sprinkle the fried steaks with salt. In a small bowl, add the sour cream, lime zest, lime juice and sprinkle with salt and pepper.
• Cut the rolls in half lengthwise and spread one side with the sour cream mixture. Lay the steaks on each roll and top with the lettuce, Roasted Salsa, jalapenos and avocados. Blast Spanish radio station and enjoy.
• Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.

STEAK TORTA

Steps:

• Preheat a grill over medium heat. Spread the refried beans and butter on the bread, and put it on the grill to get toasty, 1 to 2 minutes.
• In a medium saucepan heat half of the oil over medium heat, and saute the mushrooms, jalapenos, onions and tomatoes.
• Sprinkle the steak with salt and pepper and grill to desired temperature, about 5 minutes.
• Layer the cheese, ham, avocados, cooked vegetables and steak onto the sandwich. Then spread the chipotle mayo on top and cut in half to serve.

MEXICAN STEAK TORTA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
• Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
• Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.

STEAK SANDWICHES: TORTAS

Steps:

• In a skillet, heat 2 tablespoons of oil.
• In a shallow bowl, lightly beat the eggs. In another shallow bowl, put the bread crumbs. Dip the beef in the egg, then in bread crumbs, carefully coating both sides.
• Saute the meat in the hot oil until the bread crumbs are browned on both sides, about 3 minutes per side. Remove the meat from the oil, but keep the skillet and oil warm. Cut the meat into 1/2-inch strips.
• Cut the roll in half lengthwise and pull out the soft center from both sides. Cover the bottom side with mayonnaise and beef strips. Place 4 ripe avocado slices on the other side and spread the slices, like a thick butter. Layer 4 slices of tomato on top of the beef and cover with a mound of mixed greens, some sliced onion, and the pickled jalapeno.
• Put the torta back in the skillet and brown the roll, pressing down with a spatula. When brown on both sides, cut and serve.

STEAK TARTARE

Steps:

• Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
• Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.

TORTAS DE CARNE ASADA - GRILLED STEAK SANDWICHES

Steps:

• TO make the mayo sauce, mix together mayonnaise, chipotle puree, vinegar and garlic. Set aside.
• Preheat oven to 350°F.
• Season meat with garlic salt and pepper; cook to desired doneness on a grill or in a frying pan with a little oil.
• Slice each telera roll in half horizontally and spread mayo sauce on both halves.
• Place torta halves on cookie sheet and heat in oven until crisp.
• Remove from oven and add two slices of cheese to half of each roll.
• Place carne asada on top of cheese.
• Add tomatoes, onion and lettuce.
• Place avocado slices on the other half of each roll.
• Close halves and serve.

TORTAS

Steps:

• Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
• Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

BREAKFAST TORTAS

Steps:

• Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Place roll bottoms on an ungreased baking sheet., In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400° for 10 minutes., Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the baking sheet. Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.