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steak and bean torta

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Steak and Bean Torta

There is no shortage of good tortas in Denver—they range from simple and traditional to elaborate and swanky. And since tacos seem to be everywhere these days, I like to switch things up and enjoy all of those same great ingredients on a traditional Mexican roll.

Ingredients

  • 2 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground pepper (or more to taste)
  • 2 tablespoons oil
  • 1 pound sirloin flap steak
  • 1/2 cup sherry vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 small red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 can black beans, rinsed
  • 1/4 teaspoon chipotle powder (or chile powder)
  • 1/2 teaspoon cumin powder
  • 2 teaspoons lime juice
  • Soft sandwich rolls
  • Salt and pepper to taste
  • Avocado, sliced
  • Cilantro
  • Mexican crema (or sour cream thinned with a bit of milk)

Directions

  • Mix together the garlic, onion powder, paprika, pepper, and 2 tablespoons of oil. Toss the steak in the marinade to coat and let it sit at room temperature 30 minutes or refrigerate it for up to 8 hours. Heat the grill to medium-high. Season the steak with salt and grill until its internal temperature reaches 125° F and it is nicely browned. Let the steak rest for ten minutes before slicing it very thinly against the grain.
  • Heat the vinegar, water, salt, and sugar in a saucepan. Add the onion and jalapeño and let simmer for a couple of minutes. Set aside to cool.
  • Mash the beans with chipotle, cumin, lime, and salt and pepper. Taste the mixture and add salt and acid as needed. Add a spoon or two of water and heat gently before serving.
  • Toast the insides of the rolls slightly, then top them with the beans, steak, pickled vegetables, avocado slices, cilantro, and a drizzle of crema.

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