Just Killed: Carne Asada Torpedo

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering "Just killed carne asada torpedo" recipe, a true delight for meat lovers. This recipe combines the bold flavors of perfectly grilled carne asada with a unique twist. Each bite is packed with tender, juicy beef, enhanced by a medley of spices and seasonings. The result is a flavor explosion that will leave you craving more.

Keywords: carne asada, torpedo, recipe, grilled, flavors.

Just killed carne asada torpedo recipe details

Just killed carne asada torpedo recipe, recipe Rating: 4.7
Number of votes:117

A spicy meat-filled sandwich that bites back! Chewy sourdough rolls filled with grilled pepper-infused beef, cooled by buttery slices of ripe avocado. Red onions add contrasting sweetness and crunch.
Ready in: 1 day 40 mins

Ingredients

Makes: 6 large sandwiches

• 2 pounds Flank steak
• 4 Jalapenos (chopped coarsely, with seeds)
• 1 large Red onion (divided, half-thin slices, half-coarsely chopped)
• 8 cloves garlic
• 1 cup orange juice
• 1/3 cup lime juice
• 1 tablespoon Freshly cracked black pepper
• 1 teaspoon Dried oregano flakes
• 2 Ripe avocadoes, sliced
• Olive oil
• Salt
• 6 Sourdough sandwich rolls, sliced horizontally

Preparation method

Prep: 20 mins | Cook: 20 mins | Extra time: 1 day, marinating

1. Make marinade: Combine chopped jalapenos, chopped 1/2 red onion, garlic, orange juice, lime juice, black pepper, and oregano in a food processor. Pulse a few times until mixture becomes a smooth green slurry. Make shallow slices across the grain of the steak about an inch apart to increase surface to volume ratio (marinade soaks in better). Place steak in a large resealable bag and pour in the marinade. Close, place in a bowl, then refrigerate 24 hours. Turn bag over every few hours.
2. Grill the beef: Heat barbecue grill to medium-high. Remove meat from marinade and brush with olive oil. Generously sprinkle salt and freshly ground black pepper on the steak. The thickness of the steak will determine how long it will take to cook. Remove steak from the grill when it is medium rare. Immediately wrap in foil to reabsorb the juices while you are preparing the bread to make sandwiches. Just before assembling the sandwiches, slice the steak thinly, against the grain, on the diagonal bias.
3. Make the sandwiches: Brush the cut sides of the sourdough rolls lightly with olive oil. Toast on the grill just until starting to brown. Divide grilled steak evenly on the bottoms of 6 rolls. Pour any remaining steak juice on the steak. Top each sandwich with sliced avocado and red onions. Replace top of roll and serve with a good ale.Alternate method

Flank steak may also be cooked indoors in a hot cast iron skillet.

Other ideas

One habanero pepper may be used in the marinade, along with the jalapenos if you like your food seriously spicy.