In these chimichurri steak fajitas, flank steak is marinated in homemade chimichurri and grilled, sliced and stuffed into corn shells with grilled veggies!
Course Mains & Entrees
Cuisine Tex Mex
Keyword chimichurri, fajitas, flank steak, yellow and red peppers
1medium red bell pepperseeds removed and cut into strips
1medium yellow bell pepperseeds removed and cut into strips
1medium orange bell pepperseeds removed and cut into strips
kosher salt
small yellow corn tortillas
FOR SERVING:
fresh cilantro
greek yogurt or sour cream
1avocadosliced
hot sauce
lime wedges
Instructions
Pour the chimichurri over the flank steak and let marinate for an hour or two. Remove a half an hour before ready to grill and bring it up to room temperature.
Preheat a cast iron pan over medium/medium-high and add a half a tablespoon of bacon fat or olive oil. Once hot add in sliced onion. Leave for a few minutes so it has a chance to caramelize and darken, stir only a few times until the onions are soft, golden and to your liking.
Remove the onions and add in the sliced peppers. Like the onions, only stir a few times so the peppers have a chance to char a bit. Remove once the peppers how you like them. Start toasting the corn tortillas in the same pan about a minute or so on each side.
Preheat your grill to 400 degrees. Place the marinated flank steak on the hottest part of your grill and cook it for about 7-8 minutes per side, depending on the size of your flank steak and how you like your steak cooked. Remove and let rest for at least 5-7 minutes under a foil tent.
Once rested, slice the flank steak thinly on a slight angle going against the grain of the steak. Serve on a toasted corn tortilla with the charred peppers and onions with any other toppings you may like.