Does anyone know a recipe on how to make steak torta ( mexican steak sandwich), NOT to be confused with steak tartar?

1 I've had tortas of various varieties and I cook a lot of Latin American food. This recipe I found here seems pretty accurate:recipezaar.com/Tortas-De-Carne-Asada-Gri... recipe calls for "top round" steak. I'm not an expert on cuts of meat but wherever you grocery shop, just talk to someone in the meat department.

I've never had a problem with someone helping me figure out what would work best or what to substitute, etc. - even at places like Super Wal-Mart.

2 1/2 cup mayonnaise,2tablespoons chipotle chiles,pureed with their sauce,2tablespoons vinegar,1garlic,finely chopped. THIS IS THE MAYONNAISE SAUCE. THE SANDWICH 1lb steak(top round,cut in 1/8-inch slices) 1/2cup cocktail onion, garlic salt to taste,pepper, to taste, canola oil enough to sauté meat4 telera rolls( available in Mexican bakeries) 8 slices mild cheddar cheese 2 tomatoes,sliced1 onion sliced 1/2head lettuce 2avocados, thinly URL1 make the mayo sauce, mix together mayonnaise,chipotle puree, vinegar and garlic.

Set aside. Preheat oven to 350F. Season meat with garlic salt and pepper; cook to desire doneness on a grill or in frying pan with 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. For skirt steak you'll need flour tortillas,Pico De Gallo.

3 Note: Different regions have different names for the cuts. My opinion on steak:The best steak would be tenderloin which is the smaller part of a Porterhouse. Next best is the New York Strip steak which is the larger half of the Porterhouse.

Next would be Tri-Tip and then London Broil, both of which are larger. I've not tried skirt steak but I've heard it is tougher. Thick cuts are better; at least one inch.

I grill them on charcoal. First I cover and rub them with coarse salt such as Kosher salt and let sit for 15 minutes. Then wash off to get rid of the salt.

If desired season but without salt. Grill until pink inside. Do not over cook even if you like well done.

Well done will ruin the meat. It will not taste bloody; the salting will have drawn out most of the blood. The result will be tender and very tasty.

I have 16# of Tri-Tip vacuum packed in my fridge. I will grill them all at once, then vacuum pack, and freeze individually. They could also be cut into smaller pieces and frozen.

Freezing does not affect the taste too much.

Tee replied to post #3: 4 I will second FuzzyGold on having good luck with London Broil - that's my favorite cut personally. I've also had success with the salt technique.

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