Name: Fajitas: Chimichurri Steak
Prep time: 2 h
Cook time: 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Tex Mex
Ingredients: 1 to 2 pound flank or skirt steak; 1 recipe chimichurri sauce; 1 tablespoon light olive oil; 2 medium onions (sliced into half moons); 1 medium red bell pepper (seeds removed and cut into strips); 1 medium yellow bell pepper (seeds removed and cut into strips); 1 medium orange bell pepper (seeds removed and cut into strips); kosher salt; small yellow corn tortillas; fresh cilantro; greek yogurt or sour cream; 1 avocado (sliced); hot sauce; lime wedges

In these chimichurri steak fajitas, flank steak is marinated in kitchen-made chimichurri and grilled, sliced and stuffed into corn shells with grilled veggies!

Last April, two of my sisters and I flew down to visit our fourth sister Christine for a long, and much needed sisterly-wine-drinking-chocolove filled weekend.

While I was there I got to experience a few new things.

Like Blue Point oysters on the half shell… holy-raw-oyster-heaven those are phenomenal, I was instantly smitten. Then there was this whole hush-puppy-crack-ball appetizer (we renamed it while we were there), it’s basically deep fried balls of corn batter… ohmygosh. But, the night before we flew out to come home, Christine and her husband Aaron made us these strong chimichurri steak fajitas.

Chimichurri is Argentinian condiment usually served with grilled meat i.e. flank steak. But this steak is marinated in the sauce and then grilled to perfection and then topped with scorched onions and peppers, and wrapped in a toasty corn tortilla. You don’t have to stop there, go ahead and top them with whatever else you’d like as the options are truly endless!

Place your flank steak in a deep baking dish. I had a two pound-er, but buy what you would for yourself or family. These do make excellent leftovers btw.

Pour the chimichurriover top.

Flip to coat. Go ahead, massage it in there… you know you want to.

Next, allow the steak to come up to room temperature by letting it sit on your counter for 30 minutes. While that’s going on you can start on your onions and peppers.

Oh, and whomever decided to put together a mixed bag of onions, Worth keeping you.

Then slice two onions. Two red, or one red and one sweet… whatever. Only trim the top off, cut in half and slice into half moons.

In a cast iron skillet, add the oil and drop in the slices of onions. It should sizzle-sizzle.

Season with some salt, stir and let them sit for a few to brown.

Stir every few minutes.

Once they are soft and caramelized to your liking, transfer to a clean dish.

Next, add in the peppers.

I like my peppers where they are soft, but still colorful and firm.

Next, remove when they are charred but not soggy and lifeless. Pull those of the heat while you grill your steak. You can always add them back to the pan to heat up while your steak is resting.

Preheat your grill to 400°. Find the hottest spot on your grill and place your steak there.

The size of your flank steak with depend on how long you should cook it for. I cooked mine for about seven to eight minutes per side.

Meanwhile, it’s the reliable time to start on the tortillas. I like using the yellow corn variety. Not only do Worth keeping the color, but the flavor with the steak, onions and peppers is pheeee-nomenal!

Then in the same skillet that you used for the onions and peppers, don’t add any extra oil or fat, only heat and toast the tortillas for about a minute on each side and repeat.

Before slicing, always let your steak rest (under tented foil) for at the least 5-7 minutes. The foil will help keep it warm. Slice it thin on an angle against the grain of the steak. Otherwise it will shred.

Lastly, serve the chimichurri steak on the toasted corn tortillas with the caramelized onions and peppers. You can always add additional condiments like lettuce, avocado, sour cream, hot sauce, cilantro and a squeeze of a lime wedge.