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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Skirt Steak Fajita Pita with Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions