Skirt Steak Fajita Pita with Chimichurri Recipe

Name: Skirt Steak Fajita Pita with Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl.
2
Place the steak in a large freezer bag or a baking dish and pour the marinade over it.
3
Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.
4
For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions.
5
Add the herbs and toss to combine.
6
Set aside until ready to build the sandwich.
7
Heat a grill pan to high heat.
8
Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet.
9
Grill the meat for 4 to 6 minutes each side for medium-rare.
10
Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.
11
While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper.
12
Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.
13
Cut the pita pockets in half.
14
Slice the rested skirt steak into thin strips against the grain.
15
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.

1420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Skirt Steak Fajita Pita with Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skirt Steak Fajita Pita with Chimichurri

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