Texas-Mex Cookout Lunch: Grilled Steak Fajita Burritos with Chimichurri

Allergens

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

Ingredients

• 2 lbs steak (sirloin or flank)
• 1 lb bell peppers (assorted colors), sliced into strips
• 1 large onion, thinly sliced
• 6 large flour tortillas
• 3 cups shredded Monterey Jack cheese
• Salt and pepper, to taste Chimichurri Sauce:
• 1 cup packed fresh cilantro leaves
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves
• 1 jalapeño, seeded and chopped
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. Preheat the grill to medium high heat. Season the steak with salt and pepper. Grill the steak for 4 5 minutes per side, or until desired doneness is reached. Remove from the grill and let it rest for a few minutes before thinly slicing.
2. In a large skillet over medium heat, sauté the bell peppers and onions until tender, about 3 4 minutes. Season with salt and pepper to taste.
3. In a food processor or blender, combine the cilantro, olive oil, red wine vinegar, garlic, jalapeño, cumin, salt, and pepper. Blend until smooth. Set aside.
4. Assemble the burritos: Place a generous amount of sliced steak, sautéed vegetables, and shredded cheese onto each tortilla. Drizzle with chimichurri sauce. Fold in the sides of the tortillas and roll them into burritos.
5. Grill the burritos for 2 3 minutes per side or until heated through and slightly charred. Serve immediately.

Chef’s Insight

Marinate the steak in chimichurri sauce for 30 minutes to an hour for added flavor.

Notes

Serve with a side of Mexican rice and beans for a complete meal.