Chimichurri Steak Pita

cook time:

1 hr 0 min

total time:

1 hr 0 min

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Last week, I finally had the opportunity to cook with my friend Alessandra Ciuffo, and let me tell you, we might have created the best pita sandwich I’ve ever tasted. I took charge of crafting the pita (OF COURSEEEEEEE), while Ale showcased her culinary magic in the kitchen. She whipped up an incredible slaw that paired seamlessly with the chimichurri skirt steak we prepared together. To add a creamy touch, we concocted a sun-dried tomato aioli that elevated each bite to perfection. Every element nestled within the pita resulted in a truly divine flavor explosion!

Ingredients

  • 4 pita bread (check out my pita recipe to make your own)

Ingredients

For the slaw:

  • 1 fennel, thinly sliced
  • ½ cup castelvetrano olives, sliced
  • 1 orange, segmented (reserve excess juice for dressing)
  • 2 ½ tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste

Ingredients

For the mint chimichurri:

  • 1⁄4 cup fresh mint, finely chopped
  • 1⁄4 cup fresh parsley, finely chopped
  • 2 ½ garlic cloves, minced
  • 1 tsp chili flakes
  • Black pepper, to taste
  • 1⁄3 cup extra virgin olive oil
  • 1⁄4 cup red wine vinegar
  • Salt and pepper, to taste

Ingredients

For the sun dried tomato aioli:

  • ½ cup mayonnaise
  • ¼ cup packed sun dried tomatoes
  • ¼ cup extra virgin olive oil

Ingredients

For the skirt steak:

  • 1 lb skirt steak
  • Extra virgin olive oil
  • Salt and pepper

Ingredients

  • 4 pita bread (check out my pita recipe to make your own)

Ingredients

For the slaw:

  • 1 fennel, thinly sliced
  • ½ cup castelvetrano olives, sliced
  • 1 orange, segmented (reserve excess juice for dressing)
  • 2 ½ tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste

Ingredients

For the mint chimichurri:

  • 1⁄4 cup fresh mint, finely chopped
  • 1⁄4 cup fresh parsley, finely chopped
  • 2 ½ garlic cloves, minced
  • 1 tsp chili flakes
  • Black pepper, to taste
  • 1⁄3 cup extra virgin olive oil
  • 1⁄4 cup red wine vinegar
  • Salt and pepper, to taste

Ingredients

For the sun dried tomato aioli:

  • ½ cup mayonnaise
  • ¼ cup packed sun dried tomatoes
  • ¼ cup extra virgin olive oil

Ingredients

For the skirt steak:

  • 1 lb skirt steak
  • Extra virgin olive oil
  • Salt and pepper

Ingredients

  • 4 pita bread (check out my pita recipe to make your own)

Ingredients

For the slaw:

  • 1 fennel, thinly sliced
  • ½ cup castelvetrano olives, sliced
  • 1 orange, segmented (reserve excess juice for dressing)
  • 2 ½ tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste

Ingredients

For the mint chimichurri:

  • 1⁄4 cup fresh mint, finely chopped
  • 1⁄4 cup fresh parsley, finely chopped
  • 2 ½ garlic cloves, minced
  • 1 tsp chili flakes
  • Black pepper, to taste
  • 1⁄3 cup extra virgin olive oil
  • 1⁄4 cup red wine vinegar
  • Salt and pepper, to taste

Ingredients

For the sun dried tomato aioli:

  • ½ cup mayonnaise
  • ¼ cup packed sun dried tomatoes
  • ¼ cup extra virgin olive oil

Ingredients

For the skirt steak:

  • 1 lb skirt steak
  • Extra virgin olive oil
  • Salt and pepper

Lets Start Cooking!

step 1

Prepare the slaw- use a mandolin or sharp knife to thinly slice the fennel. Slice the orange into segments, making sure to squeeze any excess juice from the peels and remaining center.

step 2

Add that all into a large bowl along with the sliced olives and dress with the olive oil, vinegar, salt, and pepper.

step 3

Prepare the chimichurri- chop the mint, parsley, and garlic and combine in a large bowl along with the rest of the ingredients. Adjust consistency with more olive oil and taste with more vinegar or salt.

step 4

Prepare the aioli sauce- add the mayo, sun dried tomatoes, and olive oil into a blender. Mix until well combined, scraping down the sides as necessary.

step 5

Prepare the steak- use scissors to cut the skirt steak into smaller pieces if necessary. Season well with salt and pepper. Heat a large skillet over medium-high heat. Once hot, add in a touch of oil to coat the bottom of the pan. Add in the steak and cook 2-3 minutes per side, or until it reaches 135°F or 55°C for medium rare… or your preferred doneness.

step 6

Remove from pan and allow to rest for 4 minutes. Slice against the grain. Coat the steak with the chimichurri sauce.

step 7

Assemble the pita- slice a small part off the edge of the pita, use your hands to open the pocket. Line the inside with the aioli. Starting with the slaw, begin alternating layers of the slaw and steak until you reach the top. Finish with a touch more of aioli & DIG IN!!!!

step 8

YASSS!

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