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 - 3 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 - 3 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
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
Directions
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.
1 fennel, thinly sliced
1 orange, segmented (reserve excess juice for dressing)
Step 2
Add that all into a large bowl along with the sliced olives and dress with the olive oil, vinegar, salt and pepper.
1⁄2 cup castelvetrano olives, sliced
2 - 3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
Salt and pepper, to taste
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.
1⁄4 cup fresh mint, finely chopped
1⁄4 cup fresh parsley, finely chopped
2 - 3 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
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.
1⁄2 cup mayonnaise
1⁄4 cup packed sun dried tomatoes
1⁄4 cup extra virgin olive oil
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 135F or 55C for medium rare... or your preferred doneness.
1 lb skirt steak
Extra virgin olive oil
Salt and pepper
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!!!!
4 pita bread (check out my pita recipe to make your own)
Step 8
YASSS!
