Skirt Steak Fajita Pita with Chimichurri

Name: Skirt Steak Fajita Pita with Chimichurri
Prep time: 15 min
Cook time: 10 min
Ingredients: 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

Skirt Steak Fajita Pita with Chimichurri was pinched from <a href="http://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-fajita-pita-with-chimichurri-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

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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