Quantcast

Skirt Steak Fajita Pita with Chimichurri

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the 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

For the Chimichurri

1/2 to 1 cup extra-virgin olive oil
2 tablespoons red wine vinegar

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 pitta 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 pitta, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

Other recipes with steak

Shows on Dplay

Stream on Dplay