Ingredients with Measurements:
- 1 lb. flank steak, thinly sliced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup olive oil
- 4 cemitas rolls
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco
- 1/2 cup chopped cilantro
- 1/2 cup diced white onion
- 1/4 cup chipotle mayonnaise
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together cumin, oregano, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub spice mixture onto both sides of flank steak.
4. Drizzle olive oil over steak and massage into meat.
5. Grill steak for 3-4 minutes per side, or until desired doneness is reached.
6. Remove steak from grill and let rest for 5 minutes.
7. While steak is resting, slice cemitas rolls in half and toast on grill for 1-2 minutes.
8. Spread chipotle mayonnaise on bottom half of each roll.
9. Layer sliced avocado, crumbled queso fresco, chopped cilantro, and diced white onion on top of chipotle mayonnaise.
10. Slice steak against the grain and place on top of vegetables.
11. Close sandwich with top half of roll.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan set to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 32g
Carbohydrates: 36g
Protein: 32g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Queso fresco can be substituted with feta cheese or cotija cheese.
- Chipotle mayonnaise can be substituted with regular mayonnaise or sour cream mixed with chipotle peppers in adobo sauce.
Variations:
- Add sliced jalapenos for extra heat.
- Substitute steak with grilled chicken or pork.
- Use a different type of bread, such as a bolillo or telera roll.
Tips and tricks:
- Make sure to slice the steak against the grain to ensure tenderness.
- Let the steak rest before slicing to allow the juices to redistribute.
- Toasting the cemitas rolls adds extra flavor and texture to the sandwich.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve cemitas de carne asada on a wooden board or platter with a side of Mexican rice and beans.
Garnishes:
Garnish with extra cilantro and a lime wedge.
Pairings:
Pair with a cold Mexican beer or a margarita.
Suggested side dishes:
Mexican rice and beans, grilled corn on the cob, or a side salad.
Troubleshooting advice:
If the steak is tough, it may not have been sliced against the grain.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cemitas are a type of sandwich that originated in Puebla, Mexico. They are typically made with a sesame seed-covered roll and filled with meat, cheese, and vegetables.
Flavor profiles:
Cemitas de carne asada are savory and slightly spicy, with a smoky flavor from the grilled steak and chipotle mayonnaise.
Serving suggestions:
Serve cemitas de carne asada with a side of Mexican rice and beans for a complete meal.
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Region: Mexican