Bold & Smoky Grilled Chimichurri Steak Fajitas

Allergens

Dairy (Monterey Jack cheese), Gluten (flour tortillas)

Ingredients

• 1. 2 lbs flank steak, sliced into thin strips 2. 1 cup fresh chimichurri sauce (recipe below) 3. 8 large flour tortillas 4. 1 large red onion, thinly sliced 5. 1 large green bell pepper, thinly sliced 6. 2 cups shredded Monterey Jack cheese 7. 1 avocado, diced 8. 1 lime, cut into wedges 9. Salt and black pepper to taste Chimichurri Sauce: 1. 1 cup fresh parsley, chopped 2. 1/4 cup fresh oregano, chopped 3. 1/2 cup olive oil 4. 1/3 cup red wine vinegar 5. 4 cloves garlic, minced 6. 1 teaspoon ground cumin 7. Salt and black pepper to taste

Instructions

1. In a large resealable plastic bag, combine the sliced flank steak with chimichurri sauce, ensuring all pieces are well coated. Refrigerate for at least 2 hours or overnight for best results.
2. Preheat a grill to high heat and grill the marinated steak for 3 4 minutes per side, until desired doneness is reached. Allow the meat to rest for a few minutes before slicing into thin strips.
3. Warm the flour tortillas on the grill or in a pan, about 15 seconds per side.
4. Arrange the steak, red onion, green bell pepper, and shredded cheese on a serving platter for guests to assemble their own fajitas.
5. Serve with diced avocado, lime wedges, and additional chimichurri sauce on the side.

Chef’s Insight

For extra smokiness, consider using mesquite wood chips on the grill or add a splash of mesquite-flavored liquid smoke to the marinade.

Notes

This recipe is a creative twist on the famous street food classic, featuring bold chimichurri-marinated steak and warm flour tortillas.