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Carne Asada Sandwich
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
20 mins
Cook Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 30 mins
Servings:
4
Course:
Main Course, Lunch
Cuisine:
Mexican
Ingredients
- carne asada sliced into thin slices after resting (Click link up above for the recipe)
- onion Click link up above for the recipe, relish
- cilantro Click link up above for the recipe, relish
- tomato salsa Click link up above for the recipe, roasted
- avocado Click link up above for the recipe, slices
- cotija cheese grated
- 4 ciabatta rolls halved
Instructions
- Prepare the marinade for the carne asada (click here for the recipe). Let the meat marinate for 6-24 hours (the longer the better).
- Prepare the onion and cilantro relish (click here for the recipe) a few hours before cooking the flank steak. Side Note: Instead of dicing the onions, slice them thinly.
- Prepare the roasted tomato salsa (click here for the recipe) a few hours before cooking the flank steak; set aside to allow the flavors time to mingle.
- Cook the flank steak over medium-high heat in a grill pan coated in cooking spray for 3-4 minutes per side or until your desired degree of doneness. Let the meat rest on a cutting board for at least 5 minutes before thinly slicing it against the grain.
- Pour the remaining marinade into the grill pan and let it boil for 3-5 minutes.
- Drizzle some of the sauce over the slices of flank steak; toss to coat.
- Toast the ciabatta rolls in the preheated oven (350 degrees) or toaster oven until lightly browned.
- Prepare the carne asada sandwich by layering the toasted ciabatta rolls with the flank steak (and a little of the sauce), sprinkle some cotija cheese on the meat, add the cilantro and lime relish, then next add the avocado slices, finally spread some of the roasted tomato salsa onto the top bun and place on top of the sandwich.
- Serve immediately. Enjoy.
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