Avocado and Beef Torta
Contributed by: NAPSA
Piled High: Steak and Avocados
(NAPSA) - It's called a hero or sub in the U.S.,
but in Mexico an overstuffed sandwich on a roll is
known as a torta.
Steak and avocados make an especially tasty combination. Just layer lettuce, tomato and slices of
broiled flank steak onto a split Italian loaf. Instead of mayonnaise, spread on mashed, seasoned
For authentic Mexican flair, be sure to buy Hass avocados from Mexico-the pebbly-skinned ones
that soften and turn from dark green to almost black as they ripen.
To get more recipes and serving ideas, just send an e-mail to firstname.lastname@example.org (subject line:
Mexican Avocado Recipes).
- 1 ripe Mexican Hass avocado
- 1 tablespoon lime juice
- 1/2 teaspoon salt, divided
- Pinch ground red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 pound flank steak
- 1 loaf Italian bread
- 1 cup torn salad greens
- 8 thin tomato slices
Preheat broiler. Cut avocado lengthwise around the pit; twist halves to separate; strike pit with a
knife blade and pull to remove; scoop out pulp; place in a small bowl. Mash avocado; stir in lime
juice, 1/4 teaspoon of the salt and the red pepper; set aside.
In a cup, combine cumin, chili
powder and remaining 1/4 teaspoon salt. Rub seasoning mixture over steak; place in a broiler
pan. Broil steak until cooked as desired (about 5 minutes on each side for medium).
Remove to a
cutting board; let rest for 5 minutes; cut diagonally in thin slices. Split bread horizontally. Spread
avocado mixture on top half; layer salad greens, beef and tomato on bottom of loaf; close
sandwich. Cut crosswise in 4 pieces.
Serving Size: Makes 4 Portions