Steak Fajitas with Chimichurri Sauce and Spiced Peppers
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make Mexican fajitas by layering thinly sliced, juicy beef steak, beer-braised poblano peppers and onions in wheat tortillas, and topping with a refreshing Latin American chimichurri sauce. Chimichurri is made with a generous amount of herbs and is used not only for garnishing the dish but also as a marinade for the meat, infusing it with its flavors. Grill the marinated beef until medium-rare to keep it tender, and slice it thinly against the grain for easy biting and savoring.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch of fresh parsley
- 1 bunch of fresh cilantro
- 1-2 cloves of garlic
- 1 large red onion, cut into half rings
- 2 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 0.5 tbsp. + 1 tbsp. l. olive oil
- 450 g of beef shoulder-neck or top-round steak
- 3 poblano peppers, seeded and cut into strips
- 1/4 cup lager
- 8 wheat tortillas, 20 cm in diameter.
- Lime wedges, for serving (optional)
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Cooking the dish according to the recipe:
- In a food processor, combine the parsley and cilantro (leaves and stems), garlic, half the chopped onion, 1 tablespoon salt, 1 teaspoon black pepper, vinegar, 2 tablespoons lemon juice, and 1/2 cup olive oil; process until a thick, smooth chimichurri sauce forms. Prick both sides of the steak with a fork several times; place it in a resealable plastic bag and add half the sauce. Seal the bag and tuck in to coat the steak. Refrigerate for at least 1 hour. Cover the remaining sauce and set aside.
- Preheat the grill to medium heat. Remove the steak from the bag (no sauce needed), season with salt and pepper, and grill until medium-rare, about 6 minutes per side. Let the steak rest, loosely covered with foil, for about 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the poblano pepper and the remaining half of the chopped onion, season with salt and pepper. Cook until the vegetables begin to soften and are browned around the edges, about 8 minutes. Pour in the beer, cover, and simmer until the peppers are softened, about 5 minutes.
- Heat the tortillas on the grill. Thinly slice the steak diagonally and arrange it among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle with fajita sauce. Serve with lime wedges, if desired.
Categories:
recipe / Dinner / Main courses / Meat / Grill, barbecue / Grilled steaks / Grilled meat / Fast food / Tortilla Dishes / / / Mexican cuisine / Sunny Anderson
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