Skirt Steak Torta
Category
Beef
Lunch
Cinco de Mayo
Regional
Servings
4
Prep Time
25 Minutes
Cook Time
15-20 Minutes
Craving authentic Mexican street food?? You came to the right place. Piled high with marinated skirt steak, caramelized onions, beans, lettuce, fresh guacamole, Oaxaca cheese, and sliced tomato, this traditional Torta is sure to exceed your expectations.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 6 Avocados
- 1 Lemon
- 1 tomato
- 1/2 head of iceberg lettuce
- 2 Yellow onions
- 4 Bolillo bread
- 1 can of refried beans
- 4 Jalapenos
- 1/2 cup mayo
- Oaxaca Cheese
- 1/2 cup Vegetable Oil
- Carne Marinate
- 2 lbs. skirt steak
- 3 Heads of Garlic (finely minced)
- 1 Bunch of cilantros (minced)
- 4 Tbsp of cumin
- 1 can of chipotle peppers in adobo sauce
- 1 Yellow Onion
- 3 limes
- 1/4 cup extra virgin olive oil
- 1/2 cup orange juice
- 2 jalapenos (sliced into coins)
Special Tools
Directions
- Lets start off by marinating our Flank Steak. I highly recommend doing this the day before, but 30 minutes before cooking is fine as well. Start off by getting our skirts steak into a 2-gallon Ziploc bag; toss in our Pit Boss maple chipotle rub, rough chopped garlic, jalapenos, cilantro (minced), cumin, (adobo), 1 yellow onion (julienne), orange juice, limes (cut in half and squeezed), and extra virgin olive oil.
- Now turn the grill on so we can start cooking our onions and jalapenos so they can get caramelized and cooked. Which isn’t done in two second, so getting this done first will be vital. Turn the right side of our burner on to the lowest heat setting, set the other two burners to medium heat.
- Let’s get our ingredients out and ready to prep. Start off by julienning our onions, then drizzle some vegetable oil onto the right side of the griddle before putting the onions on. Make sure to spread them out, distribute the heat as much as possible and move around occasionally. The jalapenos are simple, toss them onto the griddle and rotate occasionally to give color. Now let’s slice our tomatoes, then open our can of beans, shred our iceberg lettuce, then shred our Oaxaca cheese. Last is our avocado spread, get our avocados into a bowl with the juice of half a lemon, and our Pit Boss GSP. Make sure to taste and adjust to your liking. Cover with plastic to prevent browning.
- Onions and jalapenos are cooking, our ingredients are prepped, and our meat has been marinating. Now it’s time to cook our meat, remove from marinate and let liquids drip off meat as much as possible before putting onto to griddle. Cook on each side for 6 minutes plus or until internal temperature reaches above 125° F. Spread a thin layer of mayo on our bread and toast on our griddle until golden brown. Then lay a rectangular bed of Oaxaca cheese (length of the bread) onto the griddle. Our buns should be toasted, and cheese should be almost melted so now let us take our top bun and place it above our cheese then pick it up with a spatula and leave on cutting board to rest.
- Meat and onions should be ready, so remove from griddle and put onto our cutting board. Cut up our meat and place onions on a bowl. Now it is time to assemble. Start off by spreading avocado on our top bun with the cheese. Then let us start from the bottom bun, spread a layer of refried beans on bottom bun, then slices of meat, shredded iceberg lettuce, and then a couple slices of tomatoes
- Place your newly made torta on a plate, serve with jalapeno and dig in.
This recipe can be cooked on any of our Pit Boss Grills wood pellet smokers, our vertical pellet smokers, or any of our barbecue grills using the A-Maze-N smoker accessory wood pellet burners.