Grilled skirt steak torta with crispy cheese

Mix soy, a little neutral oil and garlic with cumin, chipotle chili powder, smoked paprika, oregano, black pepper and a little hot honey; mix well.

Put the skirt steak and marinade in a bag, push the air out, separate the pieces so each is coated, and refrigerate half an hour.

Rough chop a little onion to a small dice; prep cilantro, lettuce and tomato.

For the sauce, mix mayo with juice from pickled jalapenos and a pinch of salt.

Grill the steak very hot and fast, a few minutes a side; pull the thinner pieces first so they do not keep cooking.

Cut the steak with the grain into pieces, then turn and cut across the grain.

Crisp the torta a little; melt cheese on the flat top until crispy, then add onion and cilantro down the middle, a layer of beans heated with a little oil and cumin, and the beef.

Build: jalapeno mayo on the bottom, lettuce, tomato seasoned with salt and pepper, the cheese-and-beef, and a thin layer more mayo on top.