Steak Torta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine the orange juice, beef broth, vinegar, garlic, Worcestershire sauce, salt, pepper, sugar and vegetable oil, add the sliced brisket, coat well and refrigerate for 12–14 hours.

Step 2

2. Combine the sliced red onion with the vinegar, water, salt and sugar and refrigerate for at least 30 minutes.

Step 3

3. Heat a charcoal grill until very hot, remove the beef from the marinade, save the marinade and grill the beef for approximately 2–4 minutes per side until browned and lightly charred but still juicy.

Step 4

4. Rest the grilled beef for 5 minutes, reserve any juices released by the meat and chop the beef into small pieces.

Step 5

5. Combine the orange juice, beef broth, Worcestershire sauce, salt, pepper, sugar and cooked beef drippings in a saucepan and simmer for 5–8 minutes until slightly concentrated but still liquid. (Save your marinade juice for this)

Step 6

6. Add the chopped beef to the hot jus and cook over low heat for 1–2 minutes, keeping the meat very juicy and leaving some liquid in the pan.

Step 7

7. Lightly mash the avocados and slice the sandwich rolls horizontally.

Step 8

8. Briefly dip the cut side of each top bread half into the warm beef jus.

Step 9

9. Assemble each torta with mayonnaise, mashed avocado, juicy chopped beef, tomato, pickled red onion, red salsa and the jus-dipped top bread.

Step 10

10. Serve immediately while the beef and jus are still hot