Spicy Steak Torta with Pickled Vegetables

Spicy Steak Torta with Pickled Vegetables


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This Mexican sandwich is filled with grilled steak and topped with pickled vegetables and fresh cilantro. This can be topped with other condiments of your choosing like cheese or avocado and served with rice and beans.

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Chicago, IL

Time needed

1 hour preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1 jalapeno, diced
  • 1 red onion, sliced
  • 1 cup of apple cider vinegar
  • 1 cup of hot water
  • ½ cup of white sugar
  • ½ tablespoon of salt
  • 1 pound of flank steak
  • 4 Kaiser rolls
  • 1 bunch of cilantro
  • 1 cup of mayonnaise
  • 1 tablespoon of garlic powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of cayenne pepper
  • Salt and pepper, to taste

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For the pickled vegetables:
Fill a pickling jar with hot water, apple cider vinegar, sugar, and salt, making sure to stir until the sugar has dissolved. Then, place the jalapeno and red onion into the pickling solution and let rest for at least 1 hour. Once the vegetables have pickled, either serve on the tortas or refrigerate for up to a month.

For the sandwich:
First, preheat the grill to medium high and then season the flank steak in the cumin, cayenne, garlic powder, salt, and pepper. Cook for 5 minutes on each side, then wrap in aluminum foil to rest for an additional five minutes before slicing. Place the steak onto the Kaiser bread with the pickled vegetables, fresh cilantro and a heaping tablespoon of mayonnaise. Serve and enjoy!

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