Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”

Ingredients:

  • 1 pound beef Sirloin Bavette, sliced into 1/4-inch thin strips
  • 2 avocados, halved and pitted
  • 1/4 cup salsa
  • 1 teaspoon ground cumin
  • Salt and Pepper (optional)
  • 1 red onion, thinly sliced
  • 4 bolillo or telera rolls, sliced lengthwise, toasted
  • 1/4 cup pickled jalapeno pepper slices
  • 1/2 cup crumbled queso fresco cheese
Marinade:
  • 1 can (15 ounces) red enchilada sauce
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup vegetable oil
  • 1/4 cup fresh orange juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons taco seasoning mix
  • 1 tablespoon minced garlic
  • 1 teaspoon Kosher salt

Cooking:

  1. Combine enchilada sauce, yellow onion, oil, orange juice, vinegar, lime juice, taco seasoning, garlic and salt in small mixing bowl. Reserve and refrigerate 1/4 cup marinade. Place sirloin bavette and remaining marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight
  2. Soak four 10-inch bamboo skewers in water 10 minutes; drain. Thread beef, weaving back and forth, onto each skewer.
  3. Place skewers on grid over medium, ash covered coals. Grill, 8 to 10 minutes (over medium heat on a preheated gas grill, 9 to 11 minutes), for medium rare (145°F) to medium (160°F) doneness, turning once.
  4. Meanwhile, combine avocado, salsa and cumin in small mixing bowl, season with salt and pepper, as desired. In second mixing bowl, combine reserved marinade and red onion; season with salt and pepper, as desired.
  5. Spread avocado mixture on bottom halves of rolls. Top evenly with beef, marinated onion, pickled jalapeno, queso fresco and top halves of rolls. Cut in half to serve.

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 torta: 805 Calories; 351 Calories from fat; 39g Total Fat (5.2 g Saturated Fat; 1.2 g Trans Fat; 5.9 g Polyunsaturated Fat; 5.2 g Monounsaturated Fat;) 91 mg Cholesterol; 1580 mg Sodium; 75 g Total Carbohydrate; 4.5 g Dietary Fiber; 8.3 g Total Sugars; 42.5 g Protein; 0 g Added Sugars; 180 mg Calcium; 7.7 mg Iron; 1053 mg Potassium; 0.4 mcg Vitamin D; 0.6 mg Riboflavin; 15.5 mg NE Niacin; 0.8 mg Vitamin B6; 1.8 mcg Vitamin B12; 396 mg Phosphorus; 6 mg Zinc; 68.6 mcg Selenium; 117.5 mg Choline.

This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Calcium.

  • Bavette Steak: Also known as the sirloin flap, bavette is a flavorful cut that is known for its rich, beefy taste and tender bite. It works well when cooked over high heat and thinly sliced against the grain.
  • Avocado: This fruit is native to warm, tropical regions and known for it’s light green flesh and soft, buttery texture. It can be eaten alone, sliced, chopped or used as a topping to many dishes or mashed into the popular guacamole.
  • Enchilada Sauce: A savory Mexican- style sauce made from dried chili peppers, tomatoes, garlic, onions and spices.
  • Bolillo Rolls: Traditional Mexican bread rolls with a crisp, golden crust and a soft interior. Commonly used for sandwiches, like tortas.
  • Queso Fresco: A fresh soft Mexican cheese made from cow’s milk. It has a slightly mild flavor and a crumbly texture. Great for tacos, enchiladas, salads and soups.
  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.