Skirt Steak Fajita Pita with Chimichurri
INGREDIENTS
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1/2 cup low-sodium soy sauce
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1/4 cup lime juice (about 2 limes)
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2 tablespoons honey
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1/2 to 1 teaspoon ground cumin
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1/4 to 1/2 teaspoon cayenne pepper
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4 cloves garlic, smashed
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Salt and freshly cracked black pepper
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2 pounds skirt steak
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1/2 to 1 cup extra-virgin olive oil
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2 tablespoons red wine vinegar
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2 limes, juiced
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2 small cloves garlic, grated
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1 jalapeno, seeds and ribs removed, minced
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1 small red onion, minced
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2 cups fresh cilantro with tender stems, chopped
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2 cups fresh flat-leaf parsley with tender stems, chopped
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1 orange pepper, seeded and 1/4-inch sliced
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1 yellow pepper, seeded and 1/4-inch sliced
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1 Spanish onion, 1/4-inch sliced root to tip
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1 tablespoon canola oil
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4 pita pockets, cut in half
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4 to 8 slices Havarti cheese
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