| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 bunch fresh parsley, leaves only
- 1 bunch fresh cilantro, leaves only
- 5 cloves garlic
- 1/2 red onion, roughly chopped
- 2 teaspoons hot paprika
- 2 tablespoons sherry vinegar
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 pounds flank steak
- 12 (8-inch) flour tortillas
- Drunken Peppers, recipe follows
- 2 tablespoons olive oil
- 2 poblano peppers, seeded and cut into strips
- 2 green bell peppers, seeded and cut into strips
- 2 red bell peppers, seeded and cut into strips
- 2 jalapeno peppers, seeded and cut into strips
- 1 large onion, sliced
- Salt and freshly ground black pepper
- 1/2 bottle lager beer
Instructions
- To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.
- Preheat grill to medium-high.
- Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
- Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.
- Drunken Peppers:
- In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.
- Yield: 6 servings
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 825 |
| Total Fat | 43 g |
| Saturated Fat | 10 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 43 g |
| Cholesterol | 103 mg |
| Sodium | 1151 mg |
| Serving Size | 1 of 6 servings |
| Calories | 825 |
| Total Fat | 43 g |
| Saturated Fat | 10 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 43 g |
| Cholesterol | 103 mg |
| Sodium | 1151 mg |
Reviews
I would definitely grill the steak. The beer made the veggies more soggy than needed so I omitted it.
Excellent and the meat was tender !!!
This was really good! I loved the drunken peppers, awesome combination of mild and hot peppers. The chimichurri had good flavor but I felt it could use a bit more acid, some lime juice in addition to the vinegar. Just my taste 🙂
Amazingly good flavor and easy to prepare. Definitely adding this to my rotation!
Absolutely delicious! I made these tonight for myself and my husband, and we loved it! One question though… for the chimichurri sauce is it actually a tablespoon of salt or teaspoon?
Oh my, Sunny, this recipe was perfect! Made them tonight for my wife and son and they turned out fantastic. Absolutely delicious.
Thank you for this addition to my repertoire!
Tried this recipe and the entire family loved them!!! Absolutely the best Fajitas I’ve ever made and definitely better than lots I’ve had at dining out. They were easy to prepare and definitely will be a family favorite go to recipe from now on. Thanks, Sunny!
This was excellent. Added a chipotle pepper in adobo sauce to the chimichurri. Also made fresh guacamole and pico de gallo. Everyone loved it.
This was amazing. I used leftover steak and marinated it in the chimichurri sauce then warmed it up and it was fantastic. We will definitely make this often. Thank you sunny
This recipe is amazing! We used ribeye steaks rather than the flank steak the recipe calls for. The chimichurri imparts outstanding flavor. The most time consuming task was picking the leaves off the bunches of parsley and cilantro; but, SO worth the effort!