Skip to main content
Osteoporosis Canada
Carne Asada Sandwich

Carne Asada Sandwich

Carne Asada Sandwich Carne Asada Sandwich

Carne Asada Sandwich

PREP TIME: 20 minutes

COOK TIME: 5 minutes

SERVES: 4

PREP TIME: 20 minutes

COOK TIME: 5 minutes

SERVES: 4

Carne Asada Sandwich

PREP TIME: 20 minutes
COOK TIME: 5 minutes
SERVES: 4

Ingredients

Flavourful grilled beef is perfect for this spicy sandwich layered with avocado, cheese, pickled onions and fresh herbs. Sandwiches are ideal for packed lunches or for a quick and casual dinner any night of the week.

  • 3 tbsp (45 mL) canola or vegetable oil
  • ¾ tsp (4 mL) grated lime zest
  • 3 tbsp (45 mL) fresh lime juice
  • 1 clove garlic, minced
  • 2 tsp (10 mL) sweet smoked paprika
  • 1 tsp (5 mL) EACH dried oregano leaves and ground cumin
  • ¼ tsp (1 mL) EACH salt and pepper
  • 12 oz (375 g) Beef Sirloin Tip or Strip Loin Fast-Fry Steaks
  • 1 cup (250 mL) refried beans
  • 1 small canned chipotle pepper in adobo sauce, minced (optional)
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 4 small ciabatta buns, split
  • 4 slices Havarti or mozzarella cheese
  • Pickled Red Onions (see Tip) 

Avocado Jalapeño Chunky Crema

  • 1 avocado, chopped
  • ⅓ cup (75 mL) sour cream
  • 2 tbsp (30 mL) drained pickled sliced jalapeño peppers
  • 1 tbsp (15 mL) fresh lime juice
  • 1 tbsp (15 mL) chopped fresh cilantro
  • ¼ tsp (1 mL) salt
  • Pinch pepper
 

Preparation

Stir together oil, lime zest and juice, garlic, smoked paprika, oregano, cumin, salt and pepper in a shallow dish.

Pierce steaks all over with a fork; add to marinade and turn to coat evenly. Cover and refrigerate for at least 1 hour or up to 4 hours.

Avocado Jalapeño Chunky Crema: Mash avocado with a fork in a small bowl. Stir in sour cream, jalapeño peppers, lime juice, cilantro, salt and pepper. Cover and refrigerate until ready to use.

Stir together refried beans, chipotle pepper (if using) and cilantro in another small bowl; set aside.

Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 4 minutes. Remove to a plate.

Spread bun bottoms with bean mixture and top with cheese, then grilled steaks. Sprinkle with pickled onions. Spread Avocado Jalapeño Chunky Crema on bun tops and close sandwiches to serve.

In Partnership With

Ingredients

Flavourful grilled beef is perfect for this spicy sandwich layered with avocado, cheese, pickled onions and fresh herbs. Sandwiches are ideal for packed lunches or for a quick and casual dinner any night of the week.

  • 3 tbsp (45 mL) canola or vegetable oil
  • ¾ tsp (4 mL) grated lime zest
  • 3 tbsp (45 mL) fresh lime juice
  • 1 clove garlic, minced
  • 2 tsp (10 mL) sweet smoked paprika
  • 1 tsp (5 mL) EACH dried oregano leaves and ground cumin
  • ¼ tsp (1 mL) EACH salt and pepper
  • 12 oz (375 g) Beef Sirloin Tip or Strip Loin Fast-Fry Steaks
  • 1 cup (250 mL) refried beans
  • 1 small canned chipotle pepper in adobo sauce, minced (optional)
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 4 small ciabatta buns, split
  • 4 slices Havarti or mozzarella cheese
  • Pickled Red Onions (see Tip) 

Avocado Jalapeño Chunky Crema

  • 1 avocado, chopped
  • ⅓ cup (75 mL) sour cream
  • 2 tbsp (30 mL) drained pickled sliced jalapeño peppers
  • 1 tbsp (15 mL) fresh lime juice
  • 1 tbsp (15 mL) chopped fresh cilantro
  • ¼ tsp (1 mL) salt
  • Pinch pepper
Preparation

Stir together oil, lime zest and juice, garlic, smoked paprika, oregano, cumin, salt and pepper in a shallow dish.

Pierce steaks all over with a fork; add to marinade and turn to coat evenly. Cover and refrigerate for at least 1 hour or up to 4 hours.

Avocado Jalapeño Chunky Crema: Mash avocado with a fork in a small bowl. Stir in sour cream, jalapeño peppers, lime juice, cilantro, salt and pepper. Cover and refrigerate until ready to use.

Stir together refried beans, chipotle pepper (if using) and cilantro in another small bowl; set aside.

Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 4 minutes. Remove to a plate.

Spread bun bottoms with bean mixture and top with cheese, then grilled steaks. Sprinkle with pickled onions. Spread Avocado Jalapeño Chunky Crema on bun tops and close sandwiches to serve.

In Partnership With
Recipe Tip

RECIPE TIP

To make Pickled Red Onions: Heat together 1/2 cup (125 mL) red wine vinegar with 2 tbsp (30 mL) granulated sugar and 1 tsp (5 mL) salt in a small saucepan over medium-high heat until dissolved. Add 1 red onion, thinly sliced. Remove from heat, cover and let stand for at least 1 hour or up to 4 hours. Cover and refrigerate for up to 2 weeks. Drain onions and use as desired.

For indoor cooking: In a grill pan or large skillet over medium-high heat, cook steaks for about 5 minutes, turning once.

For a less spicy sandwich, omit chipotle pepper and pickled jalapeños.

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear.  However, like many nutrients, calcium is absorbed less effectively as we age.  Try out our calcium calculator to see if you are getting enough in your daily diet.

CALCIUM CALCULATOR
Emily Richards
Recipe by

Emily Richards

Professional Home Economist

Nutritional Information

Per Serving (1/4 Recipe)
  • Calories
    510
  • Saturated
    9g
  • Fat
    25g
  • Cholesterol
    70mg
  • Sodium
    970mg
  • Fibre
    8g
  • Potassium
    700mg
  • Carbohydrate
    41g
  • Sugars
    3g
  • Iron
    25%
  • Vitamin C
    9%
  • Calcium
    250mg
  • Protein
    32g
  • Vitamin A
    11%

* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.

RECIPE TIP

To make Pickled Red Onions: Heat together 1/2 cup (125 mL) red wine vinegar with 2 tbsp (30 mL) granulated sugar and 1 tsp (5 mL) salt in a small saucepan over medium-high heat until dissolved. Add 1 red onion, thinly sliced. Remove from heat, cover and let stand for at least 1 hour or up to 4 hours. Cover and refrigerate for up to 2 weeks. Drain onions and use as desired.

For indoor cooking: In a grill pan or large skillet over medium-high heat, cook steaks for about 5 minutes, turning once.

For a less spicy sandwich, omit chipotle pepper and pickled jalapeños.

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear.  However, like many nutrients, calcium is absorbed less effectively as we age.  Try out our calcium calculator to see if you are getting enough in your daily diet.

Nutritional Information (Per Serving)
  • Calories
    510
  • Saturated
    9g
  • Fat
    25g
  • Cholesterol
    70mg
  • Sodium
    970mg
  • Fibre
    8g
  • Potassium
    700mg
  • Carbohydrate
    41g
  • Sugars
    3g
  • Iron
    25%
  • Vitamin C
    9%
  • Calcium
    250mg
  • Protein
    32g
  • Vitamin A
    11%
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
FIND MORE RECIPES

YOU MIGHT ALSO ENJOY

Salmon Loaf Pie Salmon Loaf Pie

Salmon Loaf Pie

Paneer and Chickpea Stew Paneer and Chickpea Stew

Paneer and Chickpea Stew

Know Your Risk
Take the quiz today

Know Your Risk

© Osteoporosis Canada, 2024
Charitable Registration No. 89551 0931 RR 0001