Skirt Steak Sandwich with Sofrito, Tomato, Avocado and Onion

I want to say this sandwich is ALL about the sauce, and while it is an integral component, (lending the sandwich its distinctive Latin American flavor) the other ingredients are crucial to its success!

Our version of a sandwich we saw featured on Guy's Big Bite -we marinaded a pound and a half of Skirt Steak in kosher salt, fresh cracked pepper, garlic powder, onion powder, scant 1/2 cup white distilled vinegar and 2 tablespoons olive oil, for approximately 2 hours. In the meantime, while my husband was busy constructing his sauce, I set out on a mad search for bolillo, a soft and savory Mexican bread, Guy's lovely guest featured on his show. Defeated, I returned home with a bag of fresh club rolls, whose super soft, 'melt in our mouth' quality - more than delivered!

Piled ever so precisely within the center of the roll: sofrito, sliced avocado, grilled skirt steak, thinly sliced tomato & onion, shredded iceberg lettuce then topped with more sauce - one bite and you're transported from the everyday steak sandwich (albeit delicious) to one packed with zip, zing and layered with an array of textures and flavors - certainly God intended to be together!

Husband's "Sofrito Sauce"

1 tomato, chopped
1/2medium sized green pepper, chopped
1/2 small white onion, chopped
1large clove of garlic, minced
pinch of red pepper flakes
pinch of Spanish oregano
2 tablespoons chopped cilantro (optional)
1/4 - 1/2 cup white distilled vinegar
1/4 cup water
S&P to taste

Saute all ingredients in a pan over medium heat until vegetables become soft and liquid evaporates by 1/2. Remove from heat and carefully pour into blender - blend until smooth.