Mexican · Lunch
Grilled Steak Sandwich
A grilled sirloin steak sandwich built on a toasted bolillo roll with charred poblano and onion, melted queso Oaxaca, chipotle-lime crema, and avocado. The steak is rubbed with cumin and garlic, grilled hot, rested, then sliced thin against the grain before layering into the roll.
$6
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
690Calories
46.2gProtein
39.8gFat
38.5gCarbs
4.9gSugar
6.8gFiber
890mgSodium
135mgChol
14.9gSat Fat
980mgPotassium
390mgCalcium
4.8mgIron
2.9mcgVitamin B12
38mgVitamin C
protein-rich
high-fiber
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Rub steak with minced garlic, ground cumin, salt and black pepper. Slice poblano and onion, whisk sour cream with minced chipotle and adobo sauce and lime juice.
2
Char
Grill poblano and onion slices over high heat 3–4 minutes per side until softened and charred, then set aside.
3
Sear
Grill steak over high heat 3–4 minutes per side until deep brown crust forms and center reaches 135–140°F for medium.
4
Toast
Split bolillo roll and toast cut-side down over medium heat 1–2 minutes until golden and crisp, then spread chipotle crema on both halves.
5
Build
Layer sliced steak, charred poblano and onion, queso Oaxaca and avocado slices on roll, working quickly so residual heat softens cheese.
6
Plate
Close sandwich, press gently, halve on diagonal and serve immediately while roll is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak
- 22 bolillo roll or similar crusty sandwich roll (about 2.5 oz/70g)
- 11 small poblano pepper
- 11 small white onion
- 3 oz86g queso Oaxaca
- 11 small avocado
- 2 tbsp2 tbsp sour cream
- 2 tsp2 tsp chipotle in adobo, plus 1 tsp adobo sauce
- 2 tsp2 tsp lime juice
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp olive oil
- salt, to taste
- black pepper, to taste
