Grilled Steak Torta
Marinated in fajita seasoning and served on toasted baguette halves with fresh avocado, Roma tomatoes, and jalapeño peppers. Pair with a Coca-Cola for the ultimate meal.
Ingredients
1 cup Wellsley Farms® Classic Pure Olive Oil
2 tablespoons plus 1 teaspoon fajita seasoning mix
1/2 package Wellsley Farms® Inside Round London Broil (1 steak)
2 medium avocados, peeled and pitted
1 tablespoon fresh lime juice
2 loaves (10 ounces each) French baguette, each cut horizontally in half
1/2 cup mayonnaise
3 medium Roma tomatoes, thinly sliced
2 medium jalapeño peppers, halved and thinly sliced
1 small red onion, halved and thinly sliced
2 cups loosely packed cilantro sprigs
Directions
- In medium bowl, whisk oil and 2 tablespoons seasoning. Makes about 1 cup.
- Place steak in large zip-top plastic bag; pour oil mixture over steak. Seal bag, pressing out excess air; refrigerate at least 2 hours or up to overnight.
- Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, mash avocados; stir in lime juice and remaining 1 teaspoon seasoning until smooth. Makes about 1 cup.
- Remove steak from marinade; discard marinade. Place steak on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
- Spread cut sides of top halves of baguettes with mayonnaise. Place baguette halves, cut side down, on hot grill rack; cover and cook 2 minutes or until toasted. Spread cut sides of bottom halves of baguette with avocado mixture.
- Thinly slice steak across the grain. Fill baguettes with steak, tomatoes, jalapeños, onion and cilantro; cut each torta crosswise into quarters. Makes 8 tortas.