Skirt Steak Fajita Pita with Chimichurri

Ingredients

• 1 tablespoon canola oil 
• 0.3 teaspoon cayenne pepper 
• 2 cups cilantro leaves fresh with tender stems, chopped
• 2 cups flat-leaf parsley fresh with tender stems, chopped
• 2 small cloves garlic grated
• 4 cloves garlic smashed
• 0.5 teaspoon ground cumin 
• 4 slices havarti cheese 
• 2 tablespoons honey 
• 1  jalapeño minced
• 2  juice of lime juiced
• 0.3 cup juice of lime 2 limes
• 0.5 cup soya sauce low-sodium
• 0.5 cup olive oil extra-virgin
• 1  onion spanish sliced
• 1  and orange peppers seeded sliced
• 4  pita pockets cut in half
• 1 small onion red minced
• 2 tablespoons red wine vinegar 
• 4 servings salt and freshly cracked pepper black
• 2 pounds skirt steak 
• 1  pepper yellow seeded sliced

Equipment

• bowl
• whisk
• baking pan
• grill
• aluminum foil
• grill pan
• cutting board

Directions

1. Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl.
2. 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.
3. Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions.
4. Add the herbs and toss to combine. Set aside until ready to build the sandwich.
5. Heat a grill pan to high heat.
6. 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.
7. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.
8. While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper.
9. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.
10. Cut the pita pockets in half.
11. Slice the rested skirt steak into thin strips against the grain.
12. Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.