Ingredients Instructions

Rub

1/2 teaspoons kosher salt 1/4 teaspoons freshly ground black pepper 1/4 teaspoons garlic powder

 

1 pounds skirt steak, about ½ inch thick, trimmed of excess surface fat, cut crosswise into two or three pieces 1 tablespoons olive oil 1/4 cups Mexican crema or sour cream 1/4 cups mayonnaise 1/2 cups canned refried beans 2 tablespoons store-bought tomato salsa 4 bolillos or torpedo sandwich rolls, split 1 large, ripe Hass avocado, mashed 2 ounces queso fresco, thinly sliced 1 jalapeño chile pepper, thinly sliced (optional) 1/2 cups loosely packed fresh cilantro leaves

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1. Prepare the grill for direct cooking over medium-high heat (450° to 550°F) .
2. Prepare the grill for direct cooking over high heat (450° to 550°F) .
3. Prepare the grill for cooking over high heat (500°F) .
4. Combine the rub ingredients. Brush the skirt steak pieces on both sides with the oil and season evenly with the rub.
5. Combine the crema with the mayonnaise.
6. Gently warm the refried beans in a microwave oven for 1 minute at 50 percent power. Stir in the salsa. Cover to keep warm.
7. 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.
8. Grill the steak over direct 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 high heat. Remove from the grill and let the steaks rest for 3 to 5 minutes.
9. Grill the steak over 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 high heat. Remove from the grill and let the steaks rest for 3 to 5 minutes.
10. Spread the rolls on both sides with the crema-mayonnaise mixture. Spread a layer of the refried beans–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. Divide the sliced steak, queso fresco, jalapeño (if using), and cilantro evenly among the rolls. Serve warm.