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Makes 4 Portions
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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.

Avocado and Beef 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 avocado.

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 (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



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