Tex-Mex Cookout Lunch: Grilled Chimichurri Steak Fajitas

Allergens

Wheat (from tortillas)

Ingredients

• 2 pounds beef flank steak
• 1 large white onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 8 fajita
• sized flour tortillas
• 2 cups shredded Monterey Jack cheese
• Salt and pepper, to taste For Chimichurri Sauce:
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup extra virgin olive oil

Instructions

1. Combine all chimichurri sauce ingredients in a mixing bowl and whisk until well incorporated. Cover and refrigerate until ready to use.
2. Season the steak with salt and pepper, then slice into thin strips against the grain. Set aside.
3. Preheat the grill or grill pan over medium high heat. Grill the onion and bell peppers for 4 5 minutes, stirring occasionally, until slightly softened. Remove from grill and set aside.
4. Grill the steak strips for 2 3 minutes per side or until desired doneness is reached. Remove from grill and let rest for a few minutes before slicing.
5. Assemble the fajitas by placing a layer of steak, onion, and bell pepper strips onto each tortilla. Top with shredded cheese and a generous dollop of chimichurri sauce. Fold in half and serve immediately.

Chef’s Insight

To add extra smokiness, soak wood chips in water for 30 minutes before adding to the grill during cooking.

Notes

Grill steak to desired level of doneness for personal preference.