Heat olive oil in a pan over medium heat. Add tomatillos and onion. Sear for 4 to 5 minutes, then remove from heat.
Blend seared tomatillos and onions in a food processor with garlic cloves, cilantro, avocado, lime juice, jalapeƱos, and salt until smooth.
Transfer to a bowl and set aside.
**Making the Carne Asada:**
In a large bowl, mix olive oil, orange juice, lime juice, soy sauce, white vinegar, smoked paprika, cumin, oregano, salt, garlic powder, onion powder, cayenne, and black pepper to make a marinade.
Add flap steak to the marinade. Mix well.
Cover and let it sit for at least 30 minutes or overnight for better flavor.
Preheat skillet or grill over high heat. Sear steaks until browned on each side, about 3 to 4 minutes per side. Thinner steaks cook faster.
Slice steak into small cubes or thin strips against the grain.
**Assembling the Torta:**
Spread refried beans on toasted telera roll.
Add steak, Oaxaca cheese, cotija cheese, lettuce, avocado, white onion, cilantro, sour cream, and tomatillo salsa.
Close the sandwich and enjoy!
Notes
For melted Oaxaca cheese, broil it in the oven before adding other toppings.
Customize your torta with your favorite toppings like tomatoes, pickled jalapenos, or red onion. The options are endless!