- 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
- 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
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.