Beef Fajitas with Chimichurri Sauce

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

This recipe features a Mexican twist on pita bread. The combination of fajitas and chimichurri sauce adds a touch of Mexican flair.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade:

900 g of beef flank tenderloin
1/4 cup lime juice (from about 2 limes)
1/2 cup soy sauce
2 tablespoons of honey
1/2 -1 tsp ground cumin
1/4 - 1/2 tsp cayenne pepper
4 crushed cloves of garlic
Salt and crushed black pepper

Chimichurri:

4 pitas, cut in half with a hollow inside
4-8 slices Havarti cheese
1 jalapeno pepper, finely chopped (remove seeds and stems first)
1 small red onion, finely chopped
1 Spanish onion, sliced into 0.5 cm slices from root to tip
2 cups chopped fresh cilantro with tender stems
2 cups chopped fresh parsley with tender stems
1 orange pepper, sliced into 0.5 cm slices
1 yellow pepper, sliced into 0.5 cm pieces
1/2 - 1 cup olive oil
2 tablespoons red wine vinegar
Juice of 2 limes
2 small cloves of garlic, grated
1 tbsp. l. canola oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pita, beef, Havarti cheese, chili sauce, soy sauce, lime juice, wine vinegar, red onion, garlic, cilantro, parsley, cumin, ground cayenne pepper, jalapeno pepper, honey

Cooking the dish according to the recipe:

For the marinade: In a bowl, combine the soy sauce, lime juice, honey, cumin, cayenne pepper, garlic, and a pinch of salt and pepper. Place the beef in a large freezer bag or baking dish and pour the marinade over it. Marinate the beef for at least 30 minutes or up to 3 hours in the refrigerator.
For the chimichurri: Combine olive oil, red wine vinegar, lime juice, garlic, jalapeño, and red onion. Add cilantro and parsley and toss to combine. Let stand until ready to use.

Heat a grill pan to high heat.

Remove the meat from the marinade and let any excess drip off to avoid leaving the meat too wet. Sear the meat for 4-6 minutes on each side until medium-rare.

Transfer the meat to a cutting board, cover with foil, and let rest for 5-10 minutes. Slice the cooled meat into thin strips across the grain.
Meanwhile, in a bowl, toss the mixed peppers and onions with oil, salt, and ground pepper. Place on the grill and cook until the vegetables are nicely striped, 6-8 minutes.

To assemble the pita sandwich: Cut the pitas in half. Place a slice of Havarti cheese inside the pita, add slices of beef, some peppers and onions, and drizzle with chimichurri sauce.