Chimichurri Steak Pita | Bengingi

Ingredients

• 4 pita bread (check out my pita recipe to make your own)
• For the slaw
• 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 and pepper, to taste
• For the mint chimichurri
• 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
• For the sun dried tomato aioli
• 1⁄2 cup mayonnaise
• 1⁄4 cup packed sun dried tomatoes
• 1⁄4 cup extra virgin olive oil
• For the skirt steak
• 1 lb skirt steak
• Extra virgin olive oil
• Salt and pepper