Carne asada sandwich

Ingredients:

Beef and marinade

• 1 kg thinly sliced ​​flap steak (flank steak)
• 2 tablespoons fresh thyme leaves, coarsely chopped
• 1 tbsp. crumbled dried oregano
• 1 cup freshly squeezed orange juice (from 3 oranges)
• 2 tablespoons of vegetable oil

Sandwiches

• 4 bolillo buns, cut longitudinally
• Mayonnaise
• 2 avocados, sliced
• 2 tomatoes, sliced ​​into circles
• Pickled jalapeno peppers

Preparation:

1. Place the meat in a 22x32 cm glass dish. Season both sides with salt and black pepper. Mix in the thyme and oregano, coating the beef evenly. Drizzle with orange juice. Let the meat marinate for 30 minutes.
2. Preheat a charcoal or gas grill, or use a grill pan on the stovetop over high heat.
3. Once the grill is hot, grill the meat for 5 minutes on each side, turning it with tongs. Remove the meat from the grill and let it rest, covered, for 10 minutes.
4. Slice the beef into pieces that fit into a bolillo bun. Spread 1 tablespoon of mayonnaise on the inside of each cut bun. Season with salt and pepper. Lightly toast the buns, cut-side down, for about 1 minute. Place a slice of beef on the inside of the bun. Top with avocado slices and tomato slices. Serve with pickled jalapeños.