Mexican steak sandwich

    Mexican steak sandwich


    11 people made this

    About this recipe: This is the perfect steak sandwich. Cumin spiced sirloin is barbecued, sliced and used to fill a toasted sandwich roll with mayonnaise, refried beans, avocado, tomato, lettuce and cheese.

    Makes: 4 

    • 450g beef sirloin steak
    • 1 tablespoon garlic salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground cumin
    • ground cayenne pepper to taste
    • 4 seeded rolls, split
    • 4 tablespoons mayonnaise
    • 125g refried beans
    • 1 large avocado, thinly sliced
    • 1 large tomato, sliced
    • 110g finely chopped lettuce
    • 30g crumbled cotija cheese (optional)

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat an outdoor barbecue for medium-high heat and lightly oil the cooking grate. Season steak with garlic salt, black pepper, cumin and cayenne pepper.
    2. Grill steak on the preheated barbecue until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
    3. Set a large frying pan over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes.
    4. Warm the refried beans in a bowl in the microwave, about 1 minute on High and slice the sirloin steak into thin strips.
    5. Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato and lettuce. Top with cheese, if desired and close the sandwich with the top of the roll.


    If cotija cheese is unavailable, use grated Parmesan cheese or mild feta cheese instead.

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