Skirt Steak Fajita Pita with Chimichurri

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

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