• All ingredients ready? Let's begin!
  

Carne Asada

• In a large mixing bowl, whisk together the olive oil, soy sauce, vinegar, lime juice, and garlic. Add the onion powder, paprika, cumin, oregano, pepper, and cayenne. Whisk to combine well.
  
• Place the skirt steak inside a large baking dish or a resealable baggie. Pour the marinade over the meat and massage gently to evenly coat all surfaces.
  
• Cover the dish with plastic wrap or seal the baggie tightly. Place this in the refrigerator to marinate for a minimum of 4 hours and up to 12 hours.
  
• Remove the skirt steak from the fridge 30 minutes prior to grilling to allow it to come to room temperature.
  
• Fire up your charcoal or gas grill for direct heat. Brush the grill grates with the avocado oil. Alternatively, you can cook the steak on an indoor grill plate.
  
• Grill the meat for approximately 5 minutes per side until the internal temperature reaches 130°F for just over medium rare.
  
• Remove the steak to a cutting board and allow it to rest while you gather and assemble your sandwich ingredients.
  

Tortas

• Place the avocado halves in a bowl. Add the lime juice and a pinch of salt. Smash with a fork until you have chunky guacamole.
  
• Spread some avocado on the bottom halves of the rolls in equal amounts.
  
• Spoon some refried beans over the avocado mash, if using, and spread out evenly.
  
• Top the dressed rolls with shredded romaine, tomatoes, and onion slices.
  
• Slice the steak thinly against the grain. Place a handful of the beef on top of the onion slices.
  
• Top the steak with cheese and jalapeno slices, followed by hot sauce or salsa if desired.
  
• Place the tops of the rolls on the sandwiches and press down firmly to flatten the tortas so they hold together.
  
• Slice in half and serve with plenty of napkins and salty chips or fries.