We have Mexico to thank for some of our most beloved late-night foods, such as tacos, burritos, tamales, and elote. Considered street food, the heavily-spiced, corn-based handhelds were originally a fusion of influence from Aztecs, Mayans, and the Spanish settlers, who shared the food street-side in vendor markets. One of the most famous street foods is the torta, a sandwich known for its generous quantity of fillings and uniquely crispy bread.
Season the flank steak on either side with salt and pepper.
Add the steak to a shallow bowl or sealable bag and cover with olive oil, orange juice, lime juice, and garlic. Let sit for 30 minutes or up to 2 hours.
Heat the grapeseed oil in a cast-iron skillet or grill pan over medium heat.
Remove the steak from the marinade and allow the excess to drip off. Add the steak to the skillet or griddle.
Sear until browned on either side, about 6 minutes.
Remove from the heat and slice into cubes.
To make the cilantro crema, add the lime juice, garlic, cilantro, and salt to a food processor.
To assemble the sandwiches, first spread each roll with mayonnaise and add them to a baking sheet.
Toast until the cheese is melted and the buns are toasted, about 30 seconds to 1 minute.
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