Skirt Steak Fajita Pita with Chimichurri
For a filling dish that you can eat on the go, stuff pita pockets with skirt steak, bell peppers, onion and chimichurri. Dovetailing Tip: Use the steak you cooked on day 1 for today’s pitas. Warm the steak in the marinade and then use it as a sauce for the pitas.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 115
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 115
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
Directions:
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 pita 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 pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.
Source: foodnetwork.com
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 pita 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 pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
