Receta de torta mexicana de ternera y queso

Ingredientes

• 1 ½ pounds flank steak
• 1 teaspoon salt
• 1 teaspoon pepper
• ¼ cup olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 4 cloves garlic, minced
• 2 tablespoons grapeseed oil, for cooking
• ½ cup crema
• Juice from ½ lime
• 2 garlic cloves
• ½ cup cilantro leaves
• ¼ teaspoon salt
• 4 telera or large, crusty rolls, sliced in half
• 4 tablespoons mayonnaise
• 1 cup sliced Oaxaca cheese
• 2 cups shredded lettuce
• 2 avocados, lightly mashed

Preparación

1. 1

   Season the flank steak on either side with salt and pepper.

2. 2

   Add the steak to a shallow bowl or sealable bag and cover with olive oil, orange juice, lime juice, and garlic. Let sit for 30 minutes or up to 2 hours.

3. 3

   Heat the grapeseed oil in a cast-iron skillet or grill pan over medium heat.

4. 4

   Remove the steak from the marinade and allow the excess to drip off. Add the steak to the skillet or griddle.

5. 5

   Sear until browned on either side, about 6 minutes.

6. 6

   Remove from the heat and slice into cubes.

7. 7

   To make the cilantro crema, add the lime juice, garlic, cilantro, and salt to a food processor.

8. 8

   Pulse until well combined.

9. 9

   Preheat the broiler to high and position a rack in the middle of the oven.

10. 10

    To assemble the sandwiches, first spread each roll with mayonnaise and add them to a baking sheet.

11. 11

    Add the carne asada to the bottom bun, then layer with Oaxaca cheese.

12. 12

    Toast until the cheese is melted and the buns are toasted, about 30 seconds to 1 minute.

13. 13

    Add the crema, lettuce, and avocado, then add the top bun to serve.