Ingredients per serving


Prepare the Marinade

Prepare the Carne Asada

  • Kosher salt and black pepper to taste
  • Skirt steak 450.0 g

Prepare the Torta

  • Kosher salt and freshly ground black pepper, to taste
  • Mexican oregano 5.0 g
  • Red wine vinegar 30.0 ml
  • Hellmann's® Real Mayonnaise Pail 60.0 ml
  • Avocado, slice 2.0 each
  • Salt As Needed
  • Tomato, quartered and sliced 2.0 each
  • Red onion, sliced 2.0 each
  • Long soft rolls 4.0 each

Juicy grilled skirt steak gets rested in an orange chile marinade and topped with refreshing salsa and avocado in this Baja style steak sandwich.



  1. Prepare the Marinade

    • In a saucepan combine prepared Knorr® Brown Sauces and Gravies Demi Glace, orange juice, chiles de arbol, minced garlic, garlic salt, diced onion, Worcestershire sauce and sugar. Place over medium heat let sugar dissolve and reduce for 12 minutes
  2. Prepare the Carne Asada

    • Season skirt steak with salt and pepper and set aside, while you preheat a charcoal grill.
    • Once the grill is ready, cook the meat to medium rare or medium, then, remove from grill and cut into cubes and add to prepared marinade, set on top of grill and let the meat rest in the juices.
  3. Prepare the Torta

    • In a bowl, mash the two avocados, add salt to taste, reserve.
    • In another bowl add sliced tomatoes and red onion, season with salt and pepper, add oregano, and red wine vinegar, set aside.
    • Cut rolls in half, add 1 tablespoon of Hellmann's® Real Mayonnaise to each, and place both halves face down on the grill, cook both sides until crispy.
    • To serve, add a generous amount of mashed avocado to the top half of the roll. Place the grilled steak on the bottom half, and top with tomato salsa.
    Chef Inspiration