Chimichurri Steak Pita
Experience a flavor explosion with Chimichurri Steak Pita, featuring chimichurri skirt steak, sun-dried tomato aioli, and a fresh slaw—crafted by a culinary duo for unforgettable bites.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bengingi.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Stove
- Oven
- Baking sheet
- Measuring cup
- Measuring spoon
- Spatula
- Tongs
- Food processor
- Fine-mesh sieve
- Plate
Ingredients
- 4 pita bread (check out my pita recipe to make your own)
- 1 fennel, thinly sliced
- 1⁄2 cup castelvetrano olives, sliced
- 1 orange, segmented (reserve excess juice for dressing)
- 2 1/2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- Salt
- pepper
- 1⁄4 cup fresh mint, finely chopped
- 1⁄4 cup fresh parsley, finely chopped
- 2 1/2 garlic cloves, minced
- 1 tsp chili flakes
- Black pepper, to taste
- 1⁄3 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1⁄2 cup mayonnaise
- 1⁄4 cup packed sun dried tomatoes
- 1⁄4 cup extra virgin olive oil
- 1 lb skirt steak
- Extra virgin olive oil
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