Cilantro Chimichurri Steak Fajitas
Serves 4-6
2 pounds flank steak
1 large Vidalia or sweet onion, thinly sliced
2 jalapeno peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
16 ounces pale ale or pilsner beer
Twelve 8-inch flour tortillas
2 tablespoons olive oil
Kosher Salt and fresh cracked black pepper
Cilantro Chimichurri (recipe follows)
Here is what you need to do:
Marinate the steak in ½ of the cilantro chimichurri sauce in a plastic bag or glass container with a lid for at least an hour if you are going to marinate it longer take it out of the fridge for the last hour.
Heat a large pan on medium-high. Add in the oil.
When the oil is hot and swirls around the pan add in the peppers and onion. Season with salt and pepper. Cook stirring often until they slightly caramelized. Add beer, turn down heat to medium and cover the pan. Let cook for about 10 minutes. Take off the heat.
Preheat your grill or grill pan to medium high. Take the steak out of the marinade, shaking off the excess and toss the rest. Season the steak on both sides with salt and pepper.
Grill steak, flipping once about 5-7 minutes per side (depends on how thick) for medium rare.
Place steak on board, cover loosely with foil and let rest for ten minutes before slicing against the grain.
Preheat your oven to 200. Wet your hands with water rub your hands over both sides of the tortillas. Stack the tortillas then wrap them in foil and pop in the oven for 10 minutes.
Put a few strips of steak on a tortilla, top with the peppers and onion mixture and drizzle your reserved chimichurri over it. Fold the tortilla over and enjoy.Let’s Eat!
Cilantro Chimichurri
2 cups of fresh cilantro (leaves and small stems only)
¼ of a small red onion, peeled and cut into chunks
3 cloves of peeled garlic
2 tsp red pepper flakes
2 tsp dried oregano
2 TBS red wine vinegar
1 cup olive oil - divided
Kosher salt and fresh cracked pepper to taste
In a food process or blender add everything except ½ cup the oil.
Pulse to mix everything up. Add the remaining olive oil and pulse to combine. Taste and adjust as you like. You can make a day in advance and store in fridge, just let it get to room temperature before serving.