Steak Fajitas with Chimichurri

Continuing “Taco Week” here at home, we’re making Fajitas!  Nick absolutely loves fajitas, and so do I. I especially love these, they’re just bursting with flavor! Pro Tip: If you have a gas stove, turn your burner on and go ahead and throw a tortilla directly on the burner for about 7-10 seconds on each side for a nice, warm, slightly charred vehicle for your fajitas!

INGREDIENTS

Steak Fajitas with Chimichurri.jpg

3 Tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
Zest + juice of 2 limes
Salt + pepper
1 1/2 pound flank steak cut into 2-3 three smaller pieces
1 yellow onion, sliced
1 red bell pepper seeded + sliced
1 yellow pepper seeded + sliced
1 orange pepper seeded + sliced
1 green pepper seeded + sliced
1 poblano pepper seeded + sliced
6-8 Flour and/or corn Tortillas warmed
Queso fresco or cotija cheese crumbed (optional)
Guacamole or sliced avocado for serving

For the Chimichurri:

1 cup fresh cilantro finely chopped
1 cup fresh parsley finely chopped
1-2 leave jalapenos or serrano chiles seeded + chopped ( some seeds in for more heat if desired)
4 cloves garlic minced or grated
1/2 cup olive oil
2 Tbsp red wine vinegar
Salt to taste

DIRECTIONS

  • In a large gallon size zip-top bag, combine the olive oil, chili powder, smoked paprika, cumin, lime juice and a good pinch of salt + pepper. Add the steak and rub the marinade into the steak, making sure the steak has been well seasoned. Place in the fridge for 1 hour or up to 12 hours (the longer you marinate the steak, the more flavor it will have).

  • Meanwhile, combine on the ingredients for the chimichurri in a bowl and toss to combine. Season with salt, taste and adjust as needed. Cover and keep in the fridge until ready to serve.

  • When ready to cook the steak, heat a large cast iron skillet or grill pan over medium-high heat. Add a tablespoon of olive oil and once hot, add the peppers and a pinch of salt and pepper. Stir-fry the peppers for 4-5 minutes. Remove the peppers from the pan.

  • Return the pan to medium-high heat. Sear the steak for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the steak reaches your desired doneness. Cooking times will vary depending on the size and thickness of your steak. Remove from the heat and allow to rest 5-10 minutes, then slice against the grain.

  • To serve, divide the steak and peppers among warm tortillas and drizzle with chimichurri sauce.  Add cheese if you like.  Serve.

DinnerMarie KellyMilford Kitchenfajitas, steak, peppers, bell pepper, poblano pepper, tortillas, avocado, guacamole, chimichurriComment