Steak & Avocado Torta

Name: Steak & Avocado Torta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/2 pounds flank steak; 3 tablespoons soy sauce; 1 teaspoon dijon mustard; 3 garlic cloves (finely chopped or pressed); 1 teaspoon dried rosemary; 1/8 teaspoon black pepper; Pinch kosher or sea salt; 2 tablespoons olive oil; 4 teleras, bolillos, petite baguettes (or baguettes sliced into 3- to 4-inch pieces and cut in half); 6 ounces Monterey jack cheese (muenster or mild cheddar); 1 cup guacamole (see below); 1 cup refried beans (store bought or homemade); 2 ripe Mexican avocados (halved, pit removed, meat scooped out and mashed); 3 scallions (rinsed, tops removed, white and light green parts thinly sliced (about 2 tablespoons)); 2 tablespoons coarsely chopped cilantro leaves (optional); 3 tablespoons jalapeño or serrano chile (more or less to taste, minced (seeding is optional)); 2 tablespoons lime juice (freshly squeezed); Kosher or sea salt (to taste)

Pepito

Recipe Yield

4 to 6 generous tortas

Cooking time

35 minutes

Rate this recipe

4.86 from 7 votes

Ingredients

1 1/2 pounds flank steak
3 tablespoons soy sauce
1 teaspoon dijon mustard
3 garlic cloves finely chopped or pressed
1 teaspoon dried rosemary
1/8 teaspoon black pepper
Pinch kosher or sea salt
2 tablespoons olive oil
4 teleras, bolillos, petite baguettes or baguettes sliced into 3- to 4-inch pieces and cut in half
6 ounces Monterey jack cheese muenster or mild cheddar
1 cup guacamole see below
1 cup refried beans store bought or homemade

For the Guacamole:

2 ripe Mexican avocados halved, pit removed, meat scooped out and mashed
3 scallions rinsed, tops removed, white and light green parts thinly sliced (about 2 tablespoons)
2 tablespoons coarsely chopped cilantro leaves optional
3 tablespoons jalapeño or serrano chile more or less to taste, minced (seeding is optional)
2 tablespoons lime juice freshly squeezed
Kosher or sea salt to taste

To Prepare

Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to overnight in the refrigerator. Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.
Preheat the grill pan or grill at medium-high heat. Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat. You can drizzle any extra marinade right over the top of the meat while it cooks. For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side. Remove the meat from the heat and place it on a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.
Preheat the oven to 350°F degrees.
Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each bread. Cover with about 3 to 4 tablespoons shredded cheese. Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven.
Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole. Place the tops on top! Eat while hot.

For the guacamole:

Gently mix guacamole ingredients in a bowl or molcajete and serve. It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.

Comments

38comments inSteak & Avocado Torta

Lori

Nov 07

This is the most amazing torta! I give it 10 stars!
I’ve been watching you for years and this recipe convinced me I need to make so many more of your recipes! They are unconventional imo but sooo delicious! Oh and we had your chicken tinga chalupas last night! Amazing!!

1. Pati Jinich
  
  Nov 19
  
  Yay, so happy to hear Lori, enjoy!
  
Val

Feb 19

Hi Pati! My husband and I love your recipes! With the cost of food drastically rising, can you suggest a cheaper cut of beef that would work with this recipe? Thanks so much!

1. Pati Jinich
  
  Feb 20
  
  Just pick the cut that is on sale! It could be rib eye for example or you can do this with chicken or pork anytime 🙂
  
Maribel Gavina

Oct 14

I’m making this again for dinner and just wanted to thank you for all the great recipes that remind me of Mexico. Can’t wait until tomorrow for your new episodes!!!!!!! You are a great person with lots of love to give through your food.

1. Pati Jinich
  
  Nov 08
  
  This is very sweet of you Maribel, thank so much y un abrazo!
  
Julieta Pontecorvo

Apr 26

I made this torta steak & avocado 🥑 it was delicious 😋. I ate half and later that night, I ate the other half.

I loved it💕 Yummy yummy 😋 yummy

1. Pati Jinich
  
  Apr 30
  
  Yay Julieta, Pepitos are a great midnight snack 🙂
  
Ariel

Mar 29

Who like to order a steak sandwich

1. Pati Jinich
  
  Apr 11
  
  🙂
  
Thonaskeys10@gmail.com

Jul 25

This is the best

1. Pati Jinich
  
  Jul 26
  
  Gracias!
  
Thonaskeys10@gmail.com

Jul 25

This is the best steak I ever had

1. Pati Jinich
  
  Jul 26
  
  Thank you!!!! Enjoy 😉
  
Jim Beckley

Jun 24

Delicious! My wife spotted this recipe and I made it tonight. I grilled the flank steak and it came out just the way we like; rare. Like in “This is Spinal Tap” I need to turn it up to 11!

1. Pati Jinich
  
  Jun 27
  
  Yummy Jim! Hugs to you and your wife 😉
  
Halina Czyzewski

Jun 22

Muy rico!!

1. Pati Jinich
  
  Jun 23
  
  Gracias Halina!
  
James Talton

Jun 21

I made this for dinner yesterday and the sandwich was so good. My family left nothing behind. 5+stars

1. Pati Jinich
  
  Jun 21
  
  5+ Stars! I loved that, thanks James 😉
  
Jennifer S

Jun 20

We made these tortas for early Father’s Day dinner and they were a huge hIt. Definitely will make them again.

1. Pati Jinich
  
  Jun 20
  
  Yay! Thanks Jennifer 😉
  
Rebecca

Jun 19

Looking forward to trying this! One question I have or suggestion I guess is can you state in the recipe which cookbook (if any) of yours a recipe comes from? I have a couple of yours and it’s always nice to be able to see it in my book too. Thanks

1. Pati Jinich
  
  Jun 21
  
  Great suggestion Rebecca, thank you!
  
Joseph

Jun 19

I can’t wait to try this recipe this weekend. I forwarded this to my two sons who live in Laredo and Liberty Hill, Texas who love to bbq, grill, and smoke meats.

1. Pati Jinich
  
  Jun 21
  
  Thanks for spreading the word Joseph, hope you and your sons liked this torta 😉
  
Debbie Hood

Jun 19

God Bless your dad!

1. Pati Jinich
  
  Jun 20
  
  Thanks so much Debbie! Happy Father’s Day to all the dads in your family 😉
  
Teresa G Whitaker ~ Fernandez

Jun 18

Thanks so much Mrs. Jinich, this is awesome my husband will love it and he as well states that he makes the best Tortas and Pico de Gallo Salsa as well.😇🤭💜💙🤭😇

1. Pati Jinich
  
  Jun 21
  
  Let me know how your professional Torta maker liked the Pepito Teresa 😉
  
Anonymous

Jun 18

Dear Pati just a couple of lines to wish your Father a full recovery– I went to school with Manuel Jinich any relationship with you? Your gucamole recipe is very good. We wish you the best and the Tortas are the delicious’sandwiches’ that remind us from back home – you prepare them with style and care. God bless you. Henry Sroka from Dallas TX.

1. Pati Jinich
  
  Jun 21
  
  Thanks so much for the kind words and the good wishes for my dad Henry, enjoy the tortas!
  
Joanne Bates

Jun 18

Omg I absolutely love guacamole and flank steak. This recipe is amazing. Now I have to try it!
Thank you so much for sharing your incredible recipes.

1. Pati Jinich
  
  Jun 20
  
  Thanks to you Joanne for giving it a chance, it is really a great Torta 😉
  
Abby

Jun 18

Hi Pati, this looks amazing. I look forward to making it for my family. But I just wanted to send my best wishes for your father’s full recovery. It must have been very scary for you all, and hope you have a joyous reunion when you can see him again.

1. Pati Jinich
  
  Jun 21
  
  Thanks so much Abby for the good wishes, I appreciate you taking the time to reach out to us. Hugs!
  
Yvette Herrera

Sep 01

Hello, when I made the enchiladas Verdes recipe that you have here, my brother told me it was the best dinner I had ever made!!! Thank you they were so awesome!!! I wanted to let you know that I have signed up my email twice here on your website but I have never received any type of correspondence from your website..is it active right now? Thank you for checking!

1. Pati Jinich
  
  Sep 03
  
  Oh that’s great about the enchiladas, Yvette! I sent out my last newsletter on August 22. I’ll send out another one in Sept. If you don’t get it, please email me at hola@patijinich.com, and I will add you directly to the mailing list.

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