Mexican Skirt Steak Torta - Beef Recipes - LGCM

Name: Mexican Skirt Steak Torta - Beef Recipes - LGCM
Ingredients: 1 lb(s) Leahy’s Angus Beef Skirt Steak; 1 Onion (sliced); 1 Green Bell Pepper (sliced); 1 cup(s) Refried Beans (warmed); .75 cup(s) Salsa (divided); .25 cup(s) Mayonnaise; .25 tsp Chili Powder; 2 Tbsp Olive Oil; 6 Sandwich Rolls (toasted); Combine the skirt steak and 1/2 cup of salsa in a large sealable plastic bag. Work the salsa into the meat so that all surfaces are covered. Set aside.; While the steak is cooking, cook the onion and pepper by heating the olive oil in a large skillet. Add the onion and pepper to the skillet and cook over medium heat, stirring frequently, until soft.; Combine the remaining 1/4 cup salsa with the mayonnaise and chili powder in a small bowl. Set aside.; After the steak has rested, remove it from the foil and cut into thin slices.

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A torta may be a cake in Spain, but in Mexico, tortas are big sandwiches filled with delicious meats, vegetables and seasonings. This recipe, provided by the

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Ingredients

1 lb(s) Leahy’s Angus Beef Skirt Steak
1 Onion (sliced)
1 Green Bell Pepper (sliced)
1 cup(s) Refried Beans (warmed)
.75 cup(s) Salsa (divided)
.25 cup(s) Mayonnaise
.25 tsp Chili Powder
2 Tbsp Olive Oil
6 Sandwich Rolls (toasted)
Combine the skirt steak and 1/2 cup of salsa in a large sealable plastic bag. Work the salsa into the meat so that all surfaces are covered. Set aside.
While the steak is cooking, cook the onion and pepper by heating the olive oil in a large skillet. Add the onion and pepper to the skillet and cook over medium heat, stirring frequently, until soft.
Combine the remaining 1/4 cup salsa with the mayonnaise and chili powder in a small bowl. Set aside.
After the steak has rested, remove it from the foil and cut into thin slices.