Tortas De Bisteca

• 3/4 pound thinly cut milanesa (round steak) or other lean beef
• 1 teaspoon ground cumin
• 1/2 teaspoon salt (plus 1 pinch)
• 2 limes
• 1 haas avocado
• 1/2 (about) cups refried beans
• 1/2 (about) cups creme fraiche, sour cream or crema
• 1 (about) cups chopped iceburg lettuce
• tomato slices for each sandwich (number depends on sice of your tomatoes)
• 1 cup shredded jack cheese or slices for each sandwich
• 4 bolillos or other smallish soft rolls
• oil for the pan
• pickled jalapenos (optional)

1. Thinly slice your beef into strips - you don't want to be gnawing off big hunks as you eat your sandwich. Toss it with cumin, juice from 1 lime, 1/2 tsp salt, and set aside. Roughly mash the avocado with juice from 1/2 the other lime and a pinch of salt. Set aside. Warm your beans. Chop the lettuce and slice the tomato.
2. Heat a large skillet and add oil to coat. When the skillet is hot, add in the beef and cook until it is just cooked through, just a few minutes. Remove the meat to a plate and if there is a lot of residual liquid drain that off. Add a bit more oil to the pan and toast the buns cut side down until that side is crispy and golden.
3. Assemble the sandwiches. Slather each bottom roll with 2-3 tablespoons of beans. Give each top bun a similar schmear of mashed avocado. Top the beans with cheese, then beef, then the cream of choice. Next add lettuce and tomato, and jalapenos if you want. Press the top bun down onto the sandwich (I like mine a little bit smashed), cut (or not) and serve!

milanesa, ground cumin, salt, limes, avocado, beans, crueme fraueeche, iceburg lettuce, tomato, jack cheese, bolillos, oil

Taken from food52.com/recipes/30851-tortas-de-bisteca (may not work)