Tex-Mex Steak Torta

Name: Tex-Mex Steak Torta
Prep time: 2 h
Cook time: 45 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 1 pound beef Skirt Steak, cut into 4 to 6-inch portions; 3/4 cup salsa, divided; 1 medium white onion, cut into 1/2-inch thick slices; 1 medium poblano pepper, cut lengthwise in half; 1/4 cup reduced-fat mayonnaise; 1/4 to 1/2 teaspoon ancho chili powder; 4 oval sandwich rolls (each 6 to 7 inches long), split, toasted; 1 cup fat-free refried beans, warmed

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

1 lb beef Skirt Steak, cut into 4 to 6-inch portions
3/4 cup salsa, divided
1 medium white onion, cut into 1/2-inch thick slices
1 medium poblano pepper, cut lengthwise in half
1/4 cup reduced-fat mayonnaise
1/4 to 1/2 tsp ancho chili powder
4 oval sandwich rolls (each 6 to 7 inches long), split, toasted
1 cup fat-free refried beans, warmed

Directions:

Combine beef steaks and 1/2 cup salsa in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steaks from marinade; discard marinade.
Preheat grill to medium.
Place steaks in center of cooking grid. Arrange onion and pepper around steaks.
Grill steaks, covered, 8 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Grill onion and pepper 15 to 20 minutes or until vegetables are tender, turning once.
Meanwhile, combine remaining 1/4 cup salsa, mayonnaise and chili powder in small bowl.
Remove and discard skins from peppers. Cut peppers into 1-inch thick slices; separate onion slices into rings.
Carve steak into thin slices diagonally across the grain. Season with salt and pepper, as desired.
Spread beans on bottom half of each roll.
Evenly layer beef, peppers and onions over beans.
Close sandwiches, pressing slightly together.