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Flank Steak Fajitas with Chimichurri and Drunken Peppers

This flavorful dish comes from Sunny Anderson’s cookbook, Sunny’s Kitchen: Easy Food for Real Life. Want to make it vegetarian? Simply swap the steak for portabella mushrooms. Store leftover peppers in an airtight container in the refrigerator and try them on eggs, chicken, pork, or hot dogs.

Flank Steak Fajitas with Chimichurri and Drunken Peppers
Serves 4 to 6

Ingredients

For the chimichurri:
1 bunch fresh flat-leaf or curly parsley, leaves only
1 bunch fresh cilantro, leaves only
5 garlic cloves
1/2 cup roughly chopped red onion
2 teaspoons Hungarian or hot paprika
2 tablespoons sherry or red wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

For the flank steak:
2 pounds flank steak
Kosher salt
Freshly ground black pepper
12 (8-inch) flour tortillas
For the peppers:
2 tablespoons extra-virgin 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 Vidalia or sweet onion, thinly sliced
Kosher salt
Freshly ground black pepper
16 ounces pale ale or pilsner beer

Directions

1. Make the chimichurri: In the base of a food processor, combine parsley, cilantro, garlic, onion, paprika, vinegar, oil, salt, and pepper. Pulse until smooth.

2. Marinate the flank steak: In a large resealable bag, pour half of the chimichurri. Add the steak, squeeze out excess air, and seal. Rest at room temperature at least 2 hours.

3. Make the peppers: In a large straight-sided pan over medium-high heat, heat oil. Add poblano peppers, green bell peppers, red bell peppers, jalapenos, onions, salt, and pepper. Cook, stirring until softened and slightly caramelized around the edges, about 6 to 8 minutes. Stir in beer. Cover and reduce heat to medium. Cook until vegetables are plump and tender, about 10 minutes. Remove from heat.

4. Grill the steak: Preheat grill or grill pan to medium high. Remove steak from marinade and discard the marinade. Season with salt and pepper. Grill the steak, flipping once, until cooked to medium rare, about 5 to 6 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest 10 minutes before slicing.

5. Warm the tortillas: Preheat the oven to 200 degrees. With wet hands, rub each side of the tortillas and stack one on top of another. Wrap in aluminum foil and place in center rack of oven. Cook until steamy, about 10 minutes.

6. Assemble the fajitas: Slice the steak into thin slices on the bias, against the direction of the muscle. On a warm tortilla, place a few strips of meat and top with peppers. Drizzle the reserved chimichurri over the top and fold loosely like a soft taco.

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