Other Electric Products Recipes

Fajita Style Sandwich

Zojirushi Recipe – 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.

            	Fajita Style Sandwich  Ingredients

Ingredients (serves 4):


  • 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


  • 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.

              Fajita Style Sandwich Step 1

Slice the skirt steak against the grain into strips about one inch wide and 4-5 inches long.

              Fajita Style Sandwich Step 2

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. 

              Fajita Style Sandwich Step 3

Mix all chimichurri ingredients together in a bowl. Set aside.

              Fajita Style Sandwich Step 4

Mix all salsa ingredients together in a bowl. Set aside.

              Fajita Style Sandwich Step 5

Make guacamole. Remove pit and peel avocado and place in a bowl. Using a fork gently mash avocado a few times then stir all other guacamole ingredients together. Set aside.

              Fajita Style Sandwich Step 6

Cut onion and bell peppers into half-inch wide strips. Place them in a bowl, add olive oil, sprinkle ground cumin, salt and black pepper, then mix to coat the vegetables.

              Fajita Style Sandwich Step 7

Turn on the Indoor Electric Grill, set to HI to preheat. 

              Fajita Style Sandwich Step 8

Open bolillos with a horizontal side cut, then cut in halves. When the grill preheating completes in about 6 minutes, place on the grill and toast one minute per side. Transfer to a plate, spread chimichurri inside. Cover with aluminum foil.

              Fajita Style Sandwich Step 9

Place peppers and onions on the grill, stir occasionally for 2 minutes, then turn heat to MID. Move vegetables to one side of the grill and continue to cook until they soften. 

              Fajita Style Sandwich Step 10

Place meat on the empty side of the grill. Turn the meat after 2 minutes, cook other side for 2-3 minutes or until cooked through.

              Fajita Style Sandwich Step 11

When the meat and vegetables are cooked, turn off the grill, transfer and place the meat and vegetables inside the bolillos.

              Fajita Style Sandwich Step 12

Serve with remaining chimichurri, salsa and guacamole on the side. Enjoy!