Mexican · Lunch
Grilled Steak Sandwich (High-Protein)
A grilled steak sandwich built on a toasted telera roll with sliced sirloin, melted Oaxaca cheese, mashed black beans with lime, and pickled jalapeno for heat. Roasted poblano strips and cilantro-lime crema add brightness, while extra beef and beans push protein well past a standard steak torta.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
702Calories
54.3gProtein
33.8gFat
48.6gCarbs
5.7gSugar
10.8gFiber
1035mgSodium
158mgChol
11.9gSat Fat
1280mgPotassium
365mgCalcium
6.4mgIron
3.1mcgVitamin B12
38mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat sirloin dry, rub with garlic, cumin, smoked paprika, salt and pepper. Let rest 5 minutes while heating grill pan.
2
Char
Heat grill pan over high heat with oil until smoking. Sear steak 2–3 minutes per side until deep marks form and center reaches medium doneness. Rest 5 minutes, then slice thin against the grain.
3
Build
Toast telera halves cut-side up over medium heat 1 minute. Mash beans with half the lime juice. Whisk yogurt with remaining lime juice and cilantro. Layer beans, steak, roasted poblano strips, avocado, and jalapeno on bottom half; drizzle crema over. Close sandwich and press gently.
4
Plate
Serve immediately while steak is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef sirloin steak, thin-cut
- 22 telera roll (or bolillo roll), split
- 3 oz86g Oaxaca cheese
- 2/3 cup85g, about half a 15 oz can black beans, drained
- 11 small poblano pepper
- 11 lime
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp pickled jalapeno slices
- 11 small avocado
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
