Fajita Style Sandwich

Fajita, traditionally served with tortilla, is re-imagined as a hot sandwich, smeared with chimichurri sauce, and served with guacamole and salsa. Fun and easy to cook on the Indoor Electric Grill, and a great way to get some veggies in your meals.

Ingredients (serves 4):

Meat:

1 lb. skirt steak

For Marinade:

2 tsp. ground cumin
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. ground coriander
1/2 tsp. salt
3 Tbsp. olive oil
2 tsp. minced garlic
1 tsp. lime zest
3 Tbsp. lime juice
1 Tbsp. Worcestershire sauce

For Chimichurri:

1/4 cup finely chopped flat-leaf parsley leaves
1/2 Tbsp. minced garlic
1 tsp. dried oregano
4 Tbsp. olive oil
2 tsp. red wine vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. crushed red pepper, or as preferred

For Salsa:

1 large plum tomato, diced
1 Tbsp. chopped white onion
1 Tbsp. chopped fresh cilantro
1 tsp. minced jalapeño (remove seeds), or as preferred
Juice of 1/4 lime
1/8 tsp. salt
1/2 tsp. minced garlic

For Guacamole:

1 ripe avocado
Juice of 1/4 lime
1/2 tsp. minced garlic
1/8 tsp. salt

Vegetables:

1/2 white onion
1/2 red bell pepper
1/2 yellow bell pepper
1 Tbsp. olive oil
1/4 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. black pepper
2 bolillos or 4 small French sandwich rolls

*This recipe was developed for the Indoor Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.

Marinate the meat. In a zipper storage bag, place all ingredients for marinade and mix well. Add the sliced skirt steak to the bag, massage over the bag, then set for a minimum 1 hour and up to 4 hours in the refrigerator. Before grilling, remove the bag of meat from refrigerator and set to room temperature for a minimum 30 minutes to 1 hour. Take out meat from marinade bag, pat surface dry with paper towel.