This fajita sandwich is seriously delicious! The chimichurri-guacamole is zippy and creamy and brightens up this sandwich beautifully! Easy to make, loaded with flavor and perfect for your summertime grill days.
Fajitas: In a bowl add garlic powder, cumin, black pepper, ancho chili powder, chipotle powder, salt and stir together until combined. Place the skirt steak into a flat dish, drizzle the orange juice over the skirt steak and then generously season with seasoning on both sides rubbing and patting into meat. Cover and place in fridge for 2 to 4 hours. Turning meat over halfway through marinade time. Cook on an outdoor grill until desired readiness. Remove from grill and wrap in foil until ready to slice and eat.
Chimichurri-Guacamole: In a food processor, add cilantro, garlic, salt, olive oil, lime zest, and lime juice and puree until cilantro and garlic are finely chopped, stopping and scraping down the sides of the processor as needed. In a bowl mash avocado and add the chimichurri sauce, mixing and mashing until combined. *Chimichurri sauce can be made ahead of time! Cut your avocado and prepare guacamole right before you are ready to serve the meal so it is fresh and bright green.
Assembly: Lightly toast your bread on the grill or on a comal (optional). Spread a generous layer of chimichurri-guacamole on the top and bottom of the bread and layer sliced fajitas in the middle. Buen Provecho!
These fajitas and chimichurri-guacamole can also be enjoyed in a tortilla, as sliders, or on a salad!
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