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Skirt Steak Fajita Pita with Chimichurri Jeff Mauro


Sandwich King


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



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