Carne Asada or "grilled meat" is a staple in Mexican cooking. You can find it in tacos, burritos, on a plate with a side of beans and tortillas and on a yummy Torta "Mexican sandwich". Carne Asada is traditionally made with Arrachera (flank steak). It is marinated and then grilled up. Here is my version of a Carne Asada Torta.

Carne Asada Torta

1 pound of Flank Steak

For the Marinade:
1 cup of beer
About 1/4 cup of lime juice
2 Crushed garlic cloves

Let meat marinate for at least an hour or longer.

I cooked my meat on a griddle instead of the grill because 1. grills scare me and 2. we currently don't have one. Put a little olive oil on the griddle. Salt and pepper meat and then cook according to taste. I did a couple of minutes per side on the highest temperature.

For the bun:
You can use Telera or Bolillo rolls. The Telera roll is more commonly used in a Torta it is flatter while the Bolillo is more a French baguette style. You can typically find these at your local grocery store bakery if you don't have a Mexican market near you.

Slice the roll in half and spread both halves with a generous amount of mayo. Fry mayo side down on griddle until it starts to crisp up and brown, flip over and warm up the outside as well.

For the toppings:

Avocado
Lettuce
Sliced tomato
Fresh salsa
Sliced jalapenos

Spread mashed avocado on bottom roll. Top with lettuce and sliced tomato. Top with carne asada that has been sliced into smaller pieces to fit sandwich. Top with fresh salsa and sliced jalapenos.