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Chimichurri Steak Fajitas

posted in Food & Drink > Recipes
10/26/2016
    • Steak + Peppers
    • 3 tablespoons olive oil
    • 1 teaspoon chili powder
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon cumin
    • Zest + juice of 2 limes
    • Salt + pepper
    • 1 1/2 pound flank steak, cut into 2-3 three smaller pieces
    • 1 red bell pepper, seeded + sliced
    • 1 yellow pepper, seeded + sliced
    • 1 poblano pepper, seeded + sliced
    • 6-8 Old El Paso Flour Tortillas, warmed
    • Queso fresco or cotija cheese, crumbed
    • Guacamole or sliced avocado, for serving

    • Chimichurri
    • 1 cup fresh cilantro, finely chopped
    • 1 cup fresh parsley, finely chopped
    • 1-2 jalapenos or serrano chiles, seeded + chopped (leave some seeds in for more heat if desired)
    • 4 cloves garlic, minced or grated
    • 1/2 cup olive oil
    • 2 tablespoons red wine vinegar
    • Salt, to taste
    • Cucumber Salsa
    • 1 cucumber, diced
    • 1 mango, peeled + diced
    • Juice of 2 limes
    • 1/3 cup fresh cilantro, chopped
    • 1-2 jalapenos, seeded + chopped (leave some seeds in for more heat if desired)
    • Pinch of salt, to taste


  • 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.

    For the cucumber salsa, combine all the ingredients in a bowl and toss to combine. Taste and add salt 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 a scoop of salsa and crumble on the cheese. EAT!

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