steak torta
Ingredients
- 1.5 lb New York strip steak, cut into 1/2-inch thick slices
- 2 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 4 bolillo rolls, halved lengthwise
- 3 tbsp clarified butter, divided
- 8 oz caramelized onions, cooked until deeply golden
- 6 oz sharp white cheddar cheese, sliced thin
- 2 cups fresh arugula
- 3 tbsp chimichurri sauce (parsley, garlic, red wine vinegar, olive oil)
- 2 jalapeños, thinly sliced
- 4 oz roasted poblano peppers, cut into strips
- 2 tbsp fleur de sel for finishing
- 1 lime, cut into wedges
Instructions
- Pat steak slices dry with paper towels. Season aggressively on both sides with kosher salt and cracked black pepper 15 minutes before cooking to allow seasoning to penetrate.
- Heat a cast-iron skillet over high heat until smoking (approximately 500°F). Working in batches, sear steak slices 90 seconds per side for medium-rare, transferring to a warm plate. Do not overcrowd the pan.
- In the same skillet over medium heat, lightly butter the cut sides of bolillo rolls and toast until golden and crispy, approximately 2 minutes per side. Transfer to a work surface.
- Spread 1 tbsp chimichurri sauce on the bottom half of each roll. Layer in this order: warm seared steak, caramelized onions, roasted poblano strips, thin cheddar slices (which will soften from the warm steak), jalapeño slices, and fresh arugula.
- Top each sandwich with the upper half of the toasted bolillo. Press gently to marry flavors.
- Finish each torta with a pinch of fleur de sel on top and serve immediately with lime wedges on the side for brightness and acidity.
Inspired by Brian Archibald’s winning steak torta. This is a plausible recreation, not the chef’s original recipe.