A popular street food in Mexico and Venezuela, a pepito is a torta that's typically filled with steak and beans. Here, they're sandwiched between seeded rolls, along with juicy tomato and creamy avocado, and drizzled with crema and hot sauce.
Ingredients
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1 pound skirt steak, cut crosswise into 4 pieces
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Kosher salt and freshly ground pepper
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1 tablespoon extra-virgin olive oil
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2 tablespoons Worcestershire sauce
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1 medium red onion, chopped (1 ½ cups)
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1 can (15.5 ounces) black beans, undrained
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Sliced tomato and avocado, Mexican crema or sour cream, and hot sauce, for serving
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4 hoagie rolls (preferably seeded), split, for serving
Directions
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Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.
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Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.
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Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.