Serious Eats: Recipes

Dinner Tonight: Grilled Chipotle Flank Steak Torta

[Photograph: Nick Kindelsperger]

The Mexican torta, like all great sandwiches, is all about properly portioned layers interacting with each other in delicious ways. It's a delicate thing.

Try to get greedy with the guacamole, and things get too creamy and messy. If you pile on too much steak, each bite feels too heavy. But ah, when the ingredients align—refried beans, grilled steak, pickled onions, and guacamole—it's a glorious union.

This is one of those rare times when a medium-rare steak is not preferable.

This great recipe comes from the San Francisco Chronicle. The steak is marinated for thirty minutes with lime juice and chipotle, then cooked until it's well-caramelized and all the way done. This is one of those rare times when a medium-rare steak is not preferable. What you want are crispy bits of charred steak, otherwise the meat will be chewy and your sandwich will fall apart after one bite. Trust me on this one.

What really takes this sandwich above and beyond other tortas is the pickled onion. It soaks up the apple cider vinegar, and provides the much needed tang to help balance the creaminess of both the beans and guacamole. It's the secret ingredient, one that so many tortas skimp on. Take your torta to the next level.

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