Steak-and-Avocado Sandwich

steak and avocado pepitos
Photo: Sidney Bensimon
Prep Time:
40 mins
Total Time:
55 mins
Servings:
4

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.

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Ingredients

  • 1 pound skirt steak, cut crosswise into 4 pieces

  • Kosher salt and freshly ground pepper

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons Worcestershire sauce

  • 1 medium red onion, chopped (1 ½ cups)

  • 1 can (15.5 ounces) black beans, undrained

  • Sliced tomato and avocado, Mexican crema or sour cream, and hot sauce, for serving

  • 4 hoagie rolls (preferably seeded), split, for serving

Directions

  1. Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.

  2. 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.

  3. 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.

Originally appeared: Martha Stewart Living, July/August 2018

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