Steak molletes

Oil the steak on both sides and season with kosher salt, pepper, a little garlic powder and a little smoked paprika.

Grill the steak to medium rare.

Cut the bolillos in half, oil them, and toast on the flat top for a little color without sticking.

Warm the refried beans; slice the steak super thin against the grain, then run the knife through to chop it.

Spread refried beans on each half, scatter a little cotija, add the steak and top with Monterey Jack.

Melt the cheese with a torch (or under the broiler).

Finish with a zip of Mexican crema, some salsa macha and a little cilantro.