Chile And Lime Steak Tortas

• Juice of 1 lime
• 1 1/2 teaspoons ancho chile powder
• 4 teaspoons vegetable oil
• 1/2 teaspoon kosher salt
• 1 pound flap meat* or skirt steak, cut into 3- to 4-in.-wide strips if needed
• 8 small dinner rolls, split
• 1 cup shredded jack cheese
• 1 avocado, sliced thinly
• 2 cans (4 oz. each) sliced jalapenos, drained
• About 1/4 cup Mexican crema or sour cream

1. Mix lime juice, chile powder, oil, and salt in a medium bowl. Add steak, turning to coat evenly with marinade. Chill at least 30 minutes and up to 3 hours.
2. Heat grill to high (450u0b0 to 550u0b0). Cook steak, covered, turning once, until grill marks appear and steak is slightly pink in the center, about 4 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes, then slice thinly to fit in rolls.
3. Open rolls and sprinkle each with about 2 tbsp. cheese. Grill rolls, cut sides up and covered, until crisp and cheese starts to melt, about 1 minute.
4. Fill rolls with steak, avocado, half the jalapenos, and a drizzle of crema. Serve with remaining jalapenos on the side.
5. *Available at most Latino markets.
6. Note: Nutritional analysis is per sandwich.

lime, chile powder, vegetable oil, kosher salt, flap meat, dinner rolls, jack cheese, avocado, jalapeufos, sour cream

Taken from www.myrecipes.com/recipe/chile-lime-steak-tortas (may not work)