Chile and Lime Steak Tortas

Ingredients

• 1.5 teaspoons ancho chile powder 
• 1  avocado sliced
• 8 oz jalapeños drained sliced canned
• 8 small dinner rolls split
• 1 cup jack cheese shredded
• 1  juice of lime 
• 0.5 teaspoon kosher salt 
• 0.3 cup crema mexicana sour
• 1 pound skirt steak cut into 3- to 4-in.-wide strips if needed
• 4 teaspoons vegetable oil 

Equipment

• bowl
• grill
• aluminum foil
• cutting board

Directions

1. Mix lime juice, chile powder, oil, and salt in a medium bowl.
2. Add steak, turning to coat evenly with marinade. Chill at least 30 minutes and up to 3 hours.
3. Heat grill to high (450 to 550). Cook steak, covered, turning once, until grill marks appear and steak is slightly pink in the center, about 4 minutes.
4. Transfer to a cutting board, tent with foil, and let rest 10 minutes, then slice thinly to fit in rolls.
5. 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.
6. Fill rolls with steak, avocado, half the jalapeos, and a drizzle of crema.
7. Serve with remaining jalapeos on the side.
8. *Available at most Latino markets.