Recipe Friday- Grilled Mexican Steak Torta

July 12, 2019

Prep: 15 minutes plus standing  

Grill: 20 minutes • Serves: 8


1 Creekstone Farms® USDA Choice Beef Premium Black Angus Boneless Top Round London Broil (about 2 pounds)

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

2 avocados, peeled, pitted and mashed

1 tablespoon fresh lime juice

1 tablespoon lime zest

2 loaves (10 ounces each) French baguette, cut horizontally in half

½ cup creamy chipotle ranch dip

3 On The Vine Tomatoes, thinly sliced

2 jalapeño peppers, thinly sliced

1 small red onion, thinly sliced

3 cups cilantro sprigs


1. Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle London broil with salt and pepper. Place London broil on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer London broil to cutting board and loosely cover with foil; let stand 5 minutes before slicing. (Internal temperature of steak will rise 5 to 10° upon standing.)


2. In small bowl, whisk avocados, lime juice and lime zest until smooth.


3. Spread top cut sides of bread with dip; spread bottom sides with avocado mixture. Thinly slice steak across the grain; fi ll bread with steak, tomatoes, jalapeños, onion and cilantro. Cut each sandwich crosswise into quarters.

Approximate nutritional values per serving: 506 Calories, 21g Fat (4g Saturated), 80mg Cholesterol, 608mg Sodium, 44g Carbohydrates, 6g Fiber, 5g Sugars, 35g Protein




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