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Skirt Steak Fajita Pita with Chimichurri

This recipe creates vibrant Skirt Steak Fajita Pitas featuring tender, marinated steak grilled with charred peppers and onions. Served in warm pita pockets with creamy Havarti cheese and a bright, herbaceous chimichurri, it's a flavorful and satisfying meal perfect for a quick dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine south american
Calories 5199.8 kcal

Equipment

  • 1 Grill Pan Or outdoor grill
  • 2 Large Mixing Bowls One for marinade, one for chimichurri/veggies
  • 1 Whisk
  • 1 Sharp Chef's Knife
  • 1 Cutting Board For prep and resting steak

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

Skirt steak is thin, so it absorbs marinade quickly. While 30 minutes is fine, avoid marinating much longer than 3 hours as the acid in lime juice can begin to break down the meat's texture, making it mushy. Always pat the steak dry before grilling to achieve a superior sear and char. High heat is essential for skirt steak to get that desirable char while keeping the inside tender and medium-rare. Resting the steak after grilling is crucial; it allows the juices to redistribute, ensuring a tender, flavorful bite. The freshness of the chimichurri herbs is paramount. Taste and adjust seasoning; a touch more lime or a pinch of salt can make it pop. Always slice skirt steak against the grain to maximize tenderness.