Argentinian Chorizo and Carne Asada Torta

Method7 steps

1. 1

   Step 1: Have the prepared Frijoles con Veneno and Chimichurri Mexa ready before grilling. Preheat the grill to medium-high heat, leaving a cooler area for the sausages. Clean the grates and rub them with ¼–½ white onion, then discard that onion. Brush the skirt steak (2 lb) with olive oil and season with salt and black pepper to taste.

   Uses 2 lb raw skirt steak · Olive oil for brushing the steak, as needed · Kosher or sea salt, to taste · Freshly ground black pepper, to taste · ¼–½ white onion for rubbing the grill grates

2. 2

   Step 2: Place all 6 chorizos on the cooler side of the grill or its indirect-cooking level, noting their starting time. At the same time, put the seasoned skirt steak over the hotter area. Grill the steak for about 4 minutes per side, turning after the first side. Check the thickest part reaches at least 63°C / 145°F, continuing as needed. Lift the steak onto a clean board and cover with foil; the sausages continue cooking on the cooler area.

   Uses All seasoned 2 lb skirt steak · 6 fresh Argentinian chorizo sausages for grilling

3. 3

   Step 3: Let the cooked skirt steak rest under foil for at least 3 minutes before slicing. Keep it covered while the sausages finish cooking.

   Rest the cooked skirt steak · 3 minUses All cooked steak on the clean board; the sausages remain on the grill

4. 4

   Step 4: Continue cooking the chorizos on the cooler grill area for about 15 minutes total from when they first went on, turning a couple of times during cooking. Cook them fully: check at least 71°C / 160°F for pork or beef sausages, or 74°C / 165°F if the label includes poultry. Follow any higher temperature required on the label. Lift the cooked sausages onto a clean plate and keep warm.

   Uses All 6 chorizos that began cooking alongside the steak

5. 5

   Step 5: Once the steak has completed its rest, cut it into strips about 2 inches wide, then slice those strips thinly across the grain. Slice each cooked chorizo lengthwise from tip to tip. Keep all the cooked meats warm for assembly.

   Uses All cooked steak after its full minimum 3-minute rest · All 6 fully cooked sausages

6. 6

   Step 6: Split all 6 rolls in half. Grill their first side for about 1 minute, then turn and grill the other side for about 1 minute until lightly toasted. Watch closely and lift the bread off the grill before assembling.

   Uses 6 telera or bolillo rolls, split in half

7. 7

   Step 7: Wash the avocado, halve it, remove the pit and thinly slice the flesh. Spread about 2 tablespoons of the prepared Frijoles con Veneno onto each bottom bread half, drawing from the 1-cup supply; pass any remainder separately. Divide the sliced skirt steak among the rolls and add one lengthwise-sliced chorizo to each. Add the avocado slices and generous spoonfuls of the prepared Chimichurri Mexa as desired. Close the rolls and serve 6 tortas.

   Uses All 6 toasted split rolls · All sliced rested steak and all 6 lengthwise-sliced cooked sausages · Frijoles con Veneno from the 1-cup supply, about 2 tbsp per roll to start · 1 ripe avocado, halved, pitted and thinly sliced · 1 batch prepared Chimichurri Mexa, for topping as desired · Water for washing the avocado before cutting, as needed