Skirt Steak Fajita Pita with Chimichurri

Name: Skirt Steak Fajita Pita with Chimichurri
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 Tbsp canola oil; 0 teaspoons cayenne pepper; 473 milliliters fresh cilantro with tender stems, chopped; 473 milliliters fresh flat-leaf parsley with tender stems, chopped; 2 small cloves garlic, grated; 4 cloves garlic, smashed; 1 teaspoons ground cumin; 4 slices Havarti cheese; 2 Tbsps honey; 1 jalapeno, seeds and ribs removed, minced; 2 limes, juiced; 59 milliliters lime juice (about 2 limes); 118 milliliters low-sodium soy sauce; 118 milliliters extra-virgin olive oil; 1 Spanish onion, 1/4-inch sliced root to tip; 1 orange pepper, seeded and 1/4-inch sliced; 4 pita pockets, cut in half; 1 small red onion, minced; 2 Tbsps red wine vinegar; 4 servings Salt and freshly cracked black pepper; 907 grams skirt steak; 1 yellow pepper, seeded and 1/4-inch sliced

Skirt Steak Fajita Pita with Chimichurri

The recipe Skirt Steak Fajit If you have honey, pita pockets, onion, and a few other ingredients on hand, you can make it.

Instructions

Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl.

Ingredients you will need

Salt And Pepper

Lime Juice

Soy Sauce

Ground Cayenne Pepper

Garlic

Cumin

Honey

Equipment you will use

Whisk

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.

Ingredients you will need

Marinade

Steak

Equipment you will use

Baking Pan

Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions.

Ingredients you will need

Red Wine Vinegar

Lime Juice

Red Onion

Jalapeno Pepper

Garlic

Cooking Oil

Equipment you will use

Whisk

Add the herbs and toss to combine. Set aside until ready to build the sandwich.

Ingredients you will need

Herbs

Heat a grill pan to high heat.

Equipment you will use

Grill Pan

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.

Ingredients you will need

Marinade

Meat

Equipment you will use

Grill

Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Aluminum Foil

While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper.

Ingredients you will need

Salt And Pepper

Peppers

Onion

Meat

Cooking Oil

Equipment you will use

Bowl

Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.

Ingredients you will need

Vegetable

Equipment you will use

Grill

Cut the pita pockets in half.

Ingredients you will need

Pita

Slice the rested skirt steak into thin strips against the grain.

Ingredients you will need

Skirt Steak

Grains

Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

Ingredients you will need

Havarti

Chimichurri

Skirt Steak

Peppers

Onion

Pita

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.