Steak Fajitas and Drunken Peppers with Chimichurri
When we're traveling, we obviously have to eat out most of the time. Sometimes we find ourselves in very small towns without a lot of meal options. So basically our options are chain restaurants. These are the places where Nick orders fajitas because he knows they're his best bet for something good. I decided to make some home made fajitas last night and I'm happy to report, Nick says they're better than a restaurant's!
INGREDIENTS
1 bunch fresh parsley, leaves only
1 bunch fresh cilantro, leaves only
5 cloves garlic
1/2 red onion, roughly chopped
2 tsp hot paprika
2 Tbsp sherry vinegar
½ cup olive oil
1 Tbsp salt
1 tsp freshly ground black pepper
2 pounds flank steak
12 (8-inch) flour tortillas
For the Drunken Peppers
2 Tbsp 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 beer (I use Detroit, Michigan brewed Stroh’s)
DIRECTIONS
For 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.
For the Drunken Peppers
In a large sauté 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.