• 2 Turano Gourmet Sandwich Rolls
• 1 cup shredded iceberg
• 1 small avocado, mashed
• 1 vine-riped tomato, thinly sliced
• 1/8 small red onion, thinly sliced
• 1/4 cup crumbled cotija
• 12 slices pickled jalapenos
• 1/4 cup refried beans optional
• 4 dashes hot sauce optional

Marinade
• 5 tbsp low sodium soy sauce
• 5 tbsp extra virgin olive oil
• 3 tbsp white vinegar
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp Mexican Oregano Italian oregano is okay
• 1½ limes juiced or 1 Mexican orange, juiced
• 2 garlic cloves minced

Beef
• 1 pound skirt steak
• 2 tbsp vegetable oil

① Place all marinade ingredients into a mixing bowl and whisk together.
② Place meat into a baking dish pour marinade mixture/paste over meat.
③ Cover with plastic wrap, refrigerate, and allow meat to marinate for at least 3 hours and up to 12 hours.
④ Heat a grill or grill pan to high heat. Brush with vegetable oil.
⑤ Grill meat for 4 to 5 minutes on each side, lightly seasoning with salt and pepper.
⑥ Transfer meat onto a cutting board and rest for 5 to 7 minutes. Chop into bite-sized pieces and serve.
⑦ To assemble: Spread avocado across the tops and bottoms of the Gourmet Sandwich rolls. Top bottom of rolls with meat followed by tomatoes, red onions, iceberg, cotija, pickled jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.