Carne Asada Tortas with Avocado

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Beef plate

  Outside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  1 lb or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Light mayonnaise

  Salad dressing, light

  ¼ cup or 60g

• Refried beans

  Canned, fat-free

  ½ can or 223g

• Salsa

  Sauce, ready-to-serve

  2 tbsp or 32g

• Bolillos Bread Roll

  Winco

  4 roll or 380g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Benita Queso Fresco

  Crumbing Cheese - Aldi

  2 oz or 57g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

Directions

1. Prepare the grill for direct cooking over medium-high heat
2. Rub steak wit salt, pepper, and garlic powder. Brush the skirt steak on both sides with the oil and season evenly with the rub.
3. Combine the sour cream with the mayonnaise.
4. Gently warm the refried beans in a microwave oven for 1 minute at 50 percent power. Stir in the salsa. Cover to keep warm.
5. Grill the steak over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down over direct heat. Remove from the grill and let the steaks rest for 3 to 5 minutes.
6. Spread the rolls on both sides with the sour cream mayonnaise mixture. Spread a layer of the beans and salsa mixture on one side of each roll and a layer of mashed avocado on the other side. Cut the steaks across the grain into thin slices, and then divide the steak, queso fresco, jalapeno and cilantro evenly among the rolls and serve warm.