“Sizzling Chimichurri Steak Fajitas with Cilantro Lime Rice and Guacamole”

Allergens

Gluten, Soy (in store-bought chimichurri sauce)

Ingredients

• 2 pounds skirt steak
• 1 cup chimichurri sauce
• 2 cups long grain rice
• 4 cups water
• 1 teaspoon salt
• 1 lime, juiced
• 1/2 cup fresh cilantro, chopped
• 3 ripe avocados
• 1 cup cherry tomatoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup red wine vinegar
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 8 gluten
• free fajita tortillas
• Salt and pepper, to taste

Instructions

1. In a large bowl, marinate the skirt steak in chimichurri sauce for at least 30 minutes.
2. Prepare cilantro lime rice by bringing water, salt, and lime juice to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer until tender, about 18 20 minutes. Fluff with a fork and stir in chopped cilantro.
3. Prepare guacamole by mashing avocados, then folding in tomatoes, red onion, jalapeño, red wine vinegar, garlic powder, salt, and pepper. Set aside.
4. In a large skillet, heat olive oil over high heat. Remove steak from marinade, pat dry, and add to the hot skillet. Cook for 3 4 minutes per side or until desired doneness is reached. Transfer to a cutting board and let rest for a few minutes before thinly slicing against the grain.
5. Assemble fajitas by placing a portion of steak on each tortilla, topping with rice, and adding a generous scoop of guacamole.

Chef’s Insight

The key to this recipe is marinating the skirt steak long enough to tenderize it and infuse it with the chimichurri flavors. Don't be afraid to experiment with different proteins or vegetables for fajita fillings.

Notes

Use fresh cilantro and lime juice for the best flavor.