Spicy Steak Torta Recipe

  • Yield:

    6 to 8 servings

  • Total Time:

    1 hr 13 mins

  • Prep Time:

    50 mins

  • Cook Time:

    23 mins


  • Grilled Skirt Steak
  • 1/4 cup Mazola® Corn Oil
  • 1/4 cup cider vinegar
  • 2 tablespoons OR 2 whole chipotle chiles in adobo sauce
  • 2 teaspoons Mazola® Sobrecitos™ Tomato Flavor Bouillon Packets
  • OR Mazola® Chicken Flavor Bouillon Powder
  • 4 cloves garlic
  • 1 tablespoon fresh oregano leaves
  • OR 1 teaspoon leaf oregano
  • 2 teaspoons brown sugar
  • 8 to 12 ounces skirt steak OR thin sandwich steaks
  • As needed grill spray
  • 1 loaf French bread, split in half lengthwise
  • Topping Choices
  • 1/2 cup refried beans
  • 1-1/2 cups shredded OR thinly sliced lettuce
  • 1 avocado, thinly sliced
  • 1 seedless cucumber, thinly sliced
  • 2 Roma tomatoes, thinly sliced
  • 1/2 cup red onion slivers
  • 1/2 cup shredded carrots
  • 2 hard cooked eggs, thinly sliced
  • 8 ounces queso fresco cheese, crumbled
  • Spicy Chipotle Ranch Dressing
  • 1 cup Cacique® Crema Agria OR sour cream
  • 1/3 cup Mazola® Corn Oil
  • 1/3 cup buttermilk
  • 2 tablespoons loosely packed fresh cilantro
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon canned chipotle in adobo sauce (or adjust to taste)
  • 1 teaspoon Mazola® Chicken Flavor Bouillon Powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black medium grind pepper


  1. Step 1) Combine oil, vinegar, chipotle chilies, bouillon powder, garlic, oregano and brown sugar in a electric blender or food processor. Puree until smooth.
  2. Step 2) Place steak in a large resealable plastic bag, pour the marinade over the steak, seal and turn to coat thoroughly. Marinate for 15 minutes turning occasionally.
  3. Step 3) Coat grill surface with grill spray to prevent sticking. Preheat grill to medium high heat or about 400°F.
  4. Step 4) Remove steak from marinade and place on grill; discard remaining marinade. Grill for 6 to 8 minutes, turning once, or to desired doneness. Transfer steak to a cutting board and allow to rest for 5 minutes. Thinly slice steak across the grain.
  5. To assemble the Torta: Place bread halves onto a large cutting board or sheet pan. Spread a thin coating of the Spicy Chipotle Ranch dressing on the inner surface of each bread half. Line the bottom half with the steak slices. Arrange a single layer of each desired topping ingredient on top of the steak ending with the top half of the bread. Firmly press sandwich together and slice across width into individual servings.
  6. To make Spicy Chipotle Ranch Salad Dressing, combine all ingredients in a blender or food processor. Puree for 1 minute until very smooth, scraping down sides as needed. Serve immediately or cover and store refrigerated for up to 1 week.