Carne Asada Torta

Here's a steak sandwich that I love.  It takes a little time but well worth the wait.  Enjoy!

You should be able to find all of these ingredients at the grocery store, if not try your local Latin market.

-  1 1/2 lbs skirt steak
 -  1/2 cup of orange juice
-   1/4 cup of soy sauce
-   2 cloves of garlic chopped
-   onion powder
-   ground cumin
-   1 very ripe avocado
-   1/4 cup of chopped cilantro
-   shredded lettuce
-   sliced tomatoes
-   a little mayo
-   queso fresco (crumbly Mexican cheese)
-   bollio rolls

Place your steak in a resealable bag and add the orange juice, chopped garlic cloves and soy sauce.  Lay the bag down in a cake pan so that the juices can spread evenly over the meat.  Now for the hard part, let the meat marinate in the refrigerator for 6 - 8 hours or even overnight. If you remember, flip the bag over halfway through, but don't bother getting up in the middle of the night.

Cut the avocado lengthwise.  Remove the seed with a spoon, then scoop out the flesh into a bowl.  With the back of your spoon or with a fork, start to smash it up.  Add a tiny bit of lemon juice and chopped cilantro.  Mix well until combined.  Put plastic wrap over the bowl and press it down onto the spread.  Set aside in the refrigerator until ready to use.  Don't forget to taste, if it's too bland for you, add a little salt.  The taste your looking for is tangy and refreshing.

Once your grill has a medium high heat, remove the steaks from the fridge and brush some oil over them.  Sprinkle some onion powder and cumin on both sides. Discard the marinade.  Lay your steaks down on the grill.  DO NOT DISTURB THE MEAT FOR 5 MINUTES!  No more, no less.  Also, do not get distracted, otherwise you'll be eating tiny pieces of burnt crisps.  After five minutes, flip the steaks and cook for an additional 5 minutes.  We're looking for a medium doneness with these steaks.  Once done, remove and let the meat rest for 5 minutes so the juices can redistribute.

Slice your bollio roll lengthwise and toast.  You can do this by throwing it on your grill, under your broiler or in your toaster oven.  We're going for a light toast for the bread.  Take out your avocado spread from the fridge, slice your tomatoes, shred your lettuce and crumble your queso fresco cheese.

Cube your cooked steaks.  Spread the avocado on the top slice of bread.  Sprinkle the queso fresco cheese on top of the avocado.  Lay the tomato slices on top of that. Spread a thin layer or mayo and place your steak on the other slice of bread and top that with your shredded lettuce.  Add a little lemon juice.  Put both sides together and feast!  

I hope you find this sandwich as delicious as I do.

Buen Provecho!  Enjoy!