Recipe courtesy of Sunny Anderson
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive prep time: 10 minutes
Ease of preparation: easy
For the Chimichurri Marinade:
- 1 bunch fresh parsley, leaves only!
- Bunch fresh cilantro, leaves only!
- Cloves garlic1/2 red onion
- Roughly chopped
- 2 Teaspoons hot paprika
- 2 tablespoons sherry vinegar
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 pounds flank steak
- 12 (8-inch) flour tortillas
Drunken Peppers:
Ingredients:
2 tablespoons olive oil
2 poblano peppers seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
1 large onion, sliced
Salt and freshly ground black pepper
1/2 bottle lager beer
Drunken Peppers, recipe follows
Directions:
To make the chimichurri:
- In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth,
- Reserve half for drizzling on fajitas.
- Place remaining marinade in a resealable plastic bag and add steak.
- Coat well and marinate for at least 1 hour.
- Preheat grill to medium-high.
- Remove steak from marinade and discard marinade.
- Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side.
- Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
- Meanwhile, warm tortillas on the grill.
- Slice the steak on the bias into thin slices.
- To serve, place meat on each tortilla and top with Drunken Peppers.
- Drizzle chimichurri sauce over the filling and form into a loose fold.
- In a large saute pan heat 2 tablespoons oil over medium-high heat.
- When shimmering, add peppers and onion.
- Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes.
- Add beer and cover.
- Cook a few minutes more until the peppers and onion are tender.
