Tex-Mex Steak Torta
The Tex-Mex Steak Torta uses Skirt Steak with peppers, onions and salsa for a great tasting sandwich for lunch or dinner.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 8
Ingredients
Preparation
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Step 1
Combine beef steaks and 1/2 cup salsa in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
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Step 2
Remove steaks from marinade; discard marinade. Place steaks in center of grid over medium, ash-covered coals. Arrange onion and pepper around steaks. Grill steaks, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onion and pepper 15 to 20 minutes (gas grill times remain the same) or until vegetables are tender, turning once.
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Step 3
Meanwhile, combine remaining 1/4 cup salsa, mayonnaise and chile powder in small bowl.
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Step 4
Remove and discard skins from peppers. Cut peppers into 1-inch thick slices; seperate onion slices into rings. Carve steak into thin slices diagonally across the grain. Season with salt and pepper, as desired.
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Step 5
Spread beans on bottom half of each roll. Evenly layer beef, peppers and onions over beans. Spread salsa mixture on top half of each roll. Close sandwiches, pressing slightly together.
Nutrition Information
446 Calories
6g SAT FAT
29g PROTEIN
5.1 mg IRON
5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 446 Calories; 153 Calories from fat; 17g Total Fat (6 g Saturated Fat; 6 g Monounsaturated Fat;) 77 mg Cholesterol; 1023 mg Sodium; 44 g Total Carbohydrate; 5.4 g Dietary Fiber; 29 g Protein; 5.1 mg Iron; 9.4 mg NE Niacin; 0.6 mg Vitamin B6; 3.7 mcg Vitamin B12; 5 mg Zinc; 16.2 mcg Selenium; 80 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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