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.
About the Chef
Approximate nutritional values per serving (1 torta): 645 Calories, 34g Fat, 7g Saturated Fat, 93mg Cholesterol, 641mg Sodium, 44g Carbohydrates, 6g Fiber, 5g Sugars, 2g Added Sugars, 40g Protein
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.