Skirt Steak Fajita Pita with Chimichurri Recipe

Skirt Steak Fajita Pita with Chimichurri

• Difficulty: Easy
• Servings: 4 servings
• Nutritional Information (per serving): Calories 1300, Total Fat 89 g, Saturated Fat 25 g, Carbohydrates 67 g, Dietary Fiber 9 g, Sugar 16 g, Protein 68 g, Cholesterol 189 mg, Sodium 1868 mg
• Total Time: 1 hour 5 minutes
• Preparation: 15 minutes
• Resting Time: 40 minutes
• Cooking Time: 10 minutes

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, crushed
• Salt and freshly ground black pepper
• 2 pounds skirt steak

Chimichurri:

• 1/2 to 1 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Juice of 2 limes
• 2 small cloves garlic, grated
• 1 jalapeo, seeds and ribs removed, finely chopped
• 1 small red onion, finely chopped
• 2 cups fresh cilantro with tender stems, chopped
• 2 cups fresh flat-leaf parsley with tender stems, chopped

Vegetables & Assembly:

• 1 orange pepper, seeded and sliced into 1/4-inch strips
• 1 yellow pepper, seeded and sliced into 1/4-inch strips
• 1 Spanish onion, sliced into 1/4-inch pieces from root to tip
• 1 tablespoon canola oil
• 4 pita pockets, halved
• 4 to 8 slices Havarti cheese

Instructions:

1. Prepare the marinade: In a bowl, whisk together soy sauce, lime juice, honey, cumin, cayenne, garlic, salt, and pepper. Place the skirt steak in a large resealable bag or baking dish and pour the marinade over it. Refrigerate and let marinate for at least 30 minutes or up to 3 hours. Fire up your grill pan and get ready for flavor-packed bites that will have everyone craving more!
2. Make the chimichurri: Combine olive oil, red wine vinegar, lime juice, garlic, jalapeo, and red onion in a bowl. Mix in the chopped herbs and set aside until ready to assemble the pitas. This vibrant sauce brings zesty freshness to every bite.
3. Preheat a grill pan to high heat.
4. Grill the steak: Take the steak out of the marinade, allowing excess liquid to drip off to avoid sogginess. Grill for 4 to 6 minutes per side to achieve medium-rare doneness. Transfer to a cutting board, cover loosely with foil, and let it rest for 5 to 10 minutes. Juicy, tender steak awaits!
5. While the meat rests, prepare the vegetables: Toss the sliced peppers and onions with canola oil, salt, and pepper in a bowl. Place them on the grill and cook for 6 to 8 minutes until nicely charred. These smoky veggies elevate the dish to crave-worthy status.
6. Cut the pita pockets in half.
7. Slice the rested steak: Cut the skirt steak into thin strips against the grain to ensure tenderness.
8. Assemble the pita pockets: Place a slice of Havarti cheese inside each pita half, add the sliced steak, top with grilled peppers and onions, and drizzle generously with chimichurri sauce. Dig in and savor this explosion of bold flavorsyour taste buds will thank you!