Beef Fajitas with Chimichurri Sauce

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.