• 8servings
  • 301calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B9, B12, C
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Juice of 1 lime

  2. 1 1/2 teaspoons ancho chile powder

  3. 4 teaspoons vegetable oil

  4. 1/2 teaspoon kosher salt

  5. 1 pound flap meat* or skirt steak, cut into 3- to 4-in.-wide strips if needed

  6. 8 small dinner rolls, split

  7. 1 cup shredded jack cheese

  8. 1 avocado, sliced thinly

  9. 2 cans (4 oz. each) sliced jalapeños, drained

  10. About 1/4 cup Mexican crema or sour cream

Instructions Jump to Ingredients ↑

  1. Mix lime juice, chile powder, oil, and salt in a medium bowl. Add steak, turning to coat evenly with marinade. Chill at least 30 minutes and up to 3 hours.

  2. Heat grill to high (450° to 550°). Cook steak, covered, turning once, until grill marks appear and steak is slightly pink in the center, about 4 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes, then slice thinly to fit in rolls.

  3. Open rolls and sprinkle each with about 2 tbsp. cheese. Grill rolls, cut sides up and covered, until crisp and cheese starts to melt, about 1 minute.

  4. Fill rolls with steak, avocado, half the jalapeños, and a drizzle of crema. Serve with remaining jalapeños on the side.

  5. *Available at most Latino markets.

  6. Note: Nutritional analysis is per sandwich.


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