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Steak Fajita Torta
Andre Lewis

Steak Fajita Torta

A torta roll traps griddled skirt steak, peppers and onions better than a tortilla ever could. The key is keeping the filling fairly dry and smashing the avocado directly onto the bread. Lime goes on the steak after cooking, where it tastes fresh instead of making the meat gray.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs skirt steak
  • 1 1/2 tsp kosher salt divided
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 tbsp neutral oil
  • 1 red bell pepper thinly sliced
  • 1 medium white onion thinly sliced
  • 1 tbsp fresh lime juice
  • 1 ripe avocado
  • 4 bolillo rolls split

Method
 

  1. Season the skirt steak with 1 teaspoon salt, chili powder and cumin.
  2. Heat half the oil on a griddle over medium-high heat and cook the bell pepper and onion with the remaining salt for 7 to 9 minutes until soft and browned.
  3. Move the vegetables aside, add the remaining oil and sear the steak for 2 to 3 minutes per side until it reaches 145°F.
  4. Rest the steak for at least 3 minutes, slice it thinly across the grain and toss the slices with the lime juice.
  5. Mash one quarter of the avocado onto the bottom half of each bolillo roll.
  6. Divide the steak, peppers and onions among the rolls, close them and toast on the griddle for 1 minute per side.