Skirt Steak Fajita Pita with Chimichurri

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
40 min
Cook:
10 min

Yield:
s: 4 servings
Level:
Easy

Ingredients
  • Marinade:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons honey
  • 1/2 to 1 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 4 cloves garlic, smashed
  • Salt and freshly cracked black pepper
  • 2 pounds skirt steak
  • Chimichurri:
  • 1/2 to 1 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 limes, juiced
  • 2 small cloves garlic, grated
  • 1 jalapeno, seeds and ribs removed, minced
  • 1 small red onion, minced
  • 2 cups fresh cilantro with tender stems, chopped
  • 2 cups fresh flat-leaf parsley with tender stems, chopped
  • 1 orange pepper, seeded and 1/4-inch sliced
  • 1 yellow pepper, seeded and 1/4-inch sliced
  • 1 Spanish onion, 1/4-inch sliced root to tip
  • 1 tablespoon canola oil
  • 4 pita pockets, cut in half
  • 4 to 8 slices Havarti cheese
Directions

For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.

For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.

Heat a grill pan to high heat.

Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.

While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.

Cut the pita pockets in half.

Slice the rested skirt steak into thin strips against the grain.

To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.


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    This recipe is featured in:

    Sandwich Central