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Steak Tortas Recipe

Steak Torta

Authentic Mexican steak torta: grilled steak, refried beans, avocado, tomato, onion and queso fresco on toasted telera rolls. Juicy, fresh and super satisfying.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinate Time: 2 hours
Total Time 2 hours 35 minutes
Servings: 4 tortas
Course: Lunch
Cuisine: Mexican
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1½ lbs flank steak or skirt steak
  • ¼ cup orange juice
  • 2 Tbsp lime juice
  • 2 garlic cloves minced
  • 1 Tbsp soy sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp black pepper
  • 1 tsp salt
  • 2 Tbsp vegetable oil
For the Torta
  • 4 telera or bolillo rolls split
  • 1 cup refried beans canned or homemade, warmed
  • 2 ripe avocados mashed with a pinch of salt
  • 2 large tomatoes sliced
  • ½ red onion thinly sliced
  • 8-12 pickled jalapeños or fresh
  • 8 oz queso fresco or Oaxaca cheese sliced
  • ¼ cup Mexican crema or mayo
  • Fresh cilantro leaves

Equipment

  • Grill pan or skillet
  • Tongs
  • Sharp knife
  • Cutting board
  • Small saucepan
  • Measuring cups and spoons

Method
 

  1. In a bowl, whisk orange juice, lime juice, garlic, soy sauce, cumin, chili powder, pepper, salt, and oil. Add steak and coat well. Marinate 30 minutes to 2 hours in the fridge.
  2. Heat grill pan or skillet over high heat until very hot. Remove steak from marinade, pat dry. Sear 4 minutes per side for medium-rare (internal temp 135°F). Rest 5 minutes, then slice thinly against the grain.
  3. In the same pan over medium heat, toast roll halves cut-side down for 2 minutes until golden and crisp.
  4. Spread refried beans on bottom halves of rolls. Spread mashed avocado on top halves.
  5. On bottom halves: layer sliced steak, queso fresco, tomato slices, onion, jalapeños, and cilantro. Drizzle crema on top.
  6. Close with top halves. Press gently. Slice in half if desired. Serve immediately.

Notes

  • Slice steak thin against the grain for tenderness.
  • Rest steak before slicing to keep juices in.
  • Use fresh telera rolls for best texture soft inside, crusty outside.
  • Add chorizo or bacon for extra flavor.
  • Store leftovers in fridge up to 1 day; reheat steak in pan.
  • For less heat, skip jalapeños or use mild ones.