Tex-Mex Cookout Dinner: Grilled Chimichurri Steak Fajitas

Allergens

None

Ingredients

• 1 lb beef sirloin steak, thinly sliced
• 2 bell peppers (any color)
• 1 large onion
• 8 small flour tortillas
• 4 tbsp olive oil
• Salt and pepper, to taste Chimichurri Sauce:
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Prepare the chimichurri sauce by combining parsley, garlic, red wine vinegar, olive oil, cumin, paprika, salt, and pepper in a mixing bowl. Set aside for flavors to meld.
2. Season the steak slices with salt and pepper on both sides. In a large skillet or on a grill, heat 2 tbsp of olive oil over high heat until smoking. Add the steak slices and cook for 3 4 minutes per side, or until desired doneness is reached. Remove from heat and let rest for 5 minutes before thinly slicing against the grain.
3. In the same skillet or on the grill, add another 2 tbsp of olive oil and sauté the bell peppers and onion until tender and slightly charred, about 4 5 minutes. Season with salt and pepper to taste.
4. Warm the flour tortillas in a separate skillet or directly on the grill for about 10 seconds per side. Keep them wrapped in a clean towel to keep them warm and pliable.
5. Assemble the fajitas by placing a portion of sliced steak, sautéed peppers and onions, and chimichurri sauce on each tortilla. Fold the tortillas in half and serve immediately.

Chef’s Insight

Cook the steak to your preferred level of doneness, ranging from rare (medium-rare) to well done.

Notes

Adjust the spiciness of the chimichurri sauce by adding more or less red wine vinegar, depending on your preference.