One of the things I liked a lot during my school years in Mexico, besides recess, of course, was to eat a torta, or sandwich. Many people outside Mexico will think that we only eat tacos, which is a great cultural misconception.
Season steaks with sea salt. Heat oil in a large nonstick skillet over a medium-high heat. Once the oil is hot add steak and cook for about 2 minutes and turn them and add the sliced onion. Don’t worry if steak overlap. Keep cooking until meat has cooked and has released some of its juices. Since these are very thin steaks they cook faster than a regular steak don’t overcook or the meat will dry. Set aside.
While the meat is cooking prepare the french rolls by removing some of the crumbs in the middle and brush some of the melted butter on each side.
Place the rolls buttered side down on a hot griddle and lightly toast.
Make sure your meat is soft and juicy. Do not overcook.
Spread mayonnaise on one side of the rolls and refried beans in the other.
Divided the steak with onions over the french rolls, if there is some of the meat juices in the pan pour those over the meat. Add lettuce and tomato slices.
Drizzle with cream and top with the avocado slices. Add the other part of the French roll and serve immediately with pickled carrots and a spicy salsa. Enjoy!!
The original recipe doesn’t have lettuce, tomato and uses black beans.