STEAK TORTA SANDWICH ENJOY DAN:

                       STEAK TORTA SANDWICH by CHEF DAN:

Serves 8

INGREDIENTS:

1-onion, thinly sliced

3 teaspoons olive oil

1-pound Sirloin or Rib Eye steak sliced very thinly

1-(14.5 Oz) can refried beans

8-French rolls 6-inches long

4 tablespoons melted butter

1-(4-Oz) can sliced jalapenos

2-tablespoon mayonnaise

2-cups shredded lettuce

1-tomato, sliced

1/4-cup Mexican sour cream

1-avacodo sliced

CHILI SAUCE:

4-dried New Mexico dried chilies

3 tablespoon rice vinegar

1/2-teaspoon cumin powder

DIRECTIONS:

1.   Place dried chilies in a bowl and pour hot boiling water into the bowl.

2.   Add vinegar to the bowl

3.   Let sit 30 minutes.

4.   Cut off stem and place chilies in a blender along with 1/3-cup chili water, cumin and pulse until smooth.

DIRECTIONS:

1.   Season steak with salt and pepper,

2.   Add oil to a skillet over medium-high heat and when sizzling.

3.   Add the steak and cook 2 minutes and turn and add the onions.

4.   These are very thin steaks so the cook quickly.

5.   Take some of center out of the rolls, and brush melted butter on.

6.   Place the rolls buttered side down on a hot griddle, lightly toast.

7.   Steak Sandwich-Torta de Bistec, spread mayonnaise on 1 side of the rolls, and refried beans, on the other side.

8.   Divide the steak with onions, and jalapenos over the French rolls.

9.   Add lettuce and tomato slices.

10  Drizzle the top with Mexican cream and avocado slices.

11  Add the other part of the French roll.

12  Serve with blended chili sauce.

ENJOY DAN:                                                              LOVE ALWAYS WINS!!