Tortas De Carne Asada Grilled Steak Sandwiches Recipes

Steps:

• Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
• Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
• Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
• Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

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.

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.

Steps:

• Place skirt stead in large ziploc bag.
• In a small bowl, whisk the orange juice, chili powder, oregano and cumin together;.
• set aside.
• Place 1/2 of the onions and citrus fruits on each side of skirt steak in ziploc bag.
• Pour orange juice mixture over all.
• Close the bag and place in a container (in case it leaks) and refrigerate 2 to 4 hours or overnight.
• Chili mayonnaise: In a small bowl, whisk mayonnaise, chili powder and cumin together.
• Cover and refrigerate until ready to use.
• Preheat an outdoor grill to medium high.
• Slice torta rolls in half, lengthwise.
• Spray each side with vegetable cooking spray and place, cut side down, on heated grill.
• Cook 1-2 minutes, watching very carefully.
• Remove from grill and keep warm.
• Remove meat from marinade and grill 4-5 minutes per side, or until desired degree of doneness.
• Remove from grill to a rimmed cutting board and slice across grain of meat into 1/2" strips.
• Spread each half of torta roll with an equal portion of chili mayonnaise.
• Layer a portion of meat on bottom of each roll.
• Top with desired garnishes and serve.

Steps:

• In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil. Cover and marinate at least 1 hour, or better yet overnight.
• Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes.
• Turn the meat over and grill on the other side until cooked to desired doneness. Remove to a clean platter.
• Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.
• VARIATIONS:.
• Add some lime juice along with the orange juice in the marinade. Or use sour orange juice (naranja agria) if you can find it.
• Other possible marinade additions include ground cumin, chili powder and chopped cilantro. Everyone has their own favorites.

Steps:

• start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
• about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
• turn oven on 250 for toasting.
• heat beans on med-low until hot.
• in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
• once done let sit for 5 minutes.
• while the meat is resting slice bolillos in half & toast for 4 minutes.
• cut carne asada into small pieces or strips.
• spread one half of the bolillos with guacamole.
• spread the other half with hot beans.
• sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
• close sandwich, press down & cut in half.
• serve with extra salsa & guacamole (if there's any left still!).

Steps:

• Cut the steak into small bite size pieces.
• Add the parsley, garlic salt, and pepper and coat evenly.
• Heat frying pan on high till hot (water should sizzle on pan).
• Heat oil for a few seconds and immediately add meat in center of pan and quickly spread meat to one layer.
• Once oil has dissipated and the meat has browned, add a tablespoon of water to pan and quickly scrap pan to coat the meat.
• Set aside once water has evaporated.
• Spread mayonnaise on bolillo rolls and heat mayonnaise side down on pan until toasty golden brown.
• Serve with refried beans, carne asada, shredded lettuce, guacamole and pico de gallo on roll.