Monday, September 21, 2009

Steak Fajitas with Chimichurri and Drunken Peppers

I got a subscription to Food Network Magazine for Christmas last year. I've enjoyed reading it because I love the Food Network. I do wish they came every month instead of every other month though... This is actually the first recipe I've tried from the magazine. It was from a bit they do called he made/she made where a male and female chef head off to make a similar recipe.

Hubby and I both really enjoyed these fajitas. I served them on whole wheat tortillas with chopped tomatoes. We did have leftover chimichurri sauce, so I just froze it like I do leftover pesto. The best part of this recipe was the peppers. I'm definitely going to use the recipe/method to saute peppers from now on.

Steak Fajitas with Chimichurri and Drunken Peppers - from Sunny Anderson via the Food Network Magazine - serves 41 bunch fresh parsley
1 bunch fresh cilantro
1 to 2 cloves garlic - I used 2
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips - I don't like poblanos, so I just used green bell peppers
1/4 cup lager beer
8 8-inch flour tortillas
Lime wedges, for serving (optional)

Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.

Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.

Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.

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7 comments:

Keiara Wells said...

This sounds DIVINE! Around my house Mondays are known as 'Mexican Monday' and I already have some yummy burritos planned for tonight but I know what I'll be serving next Monday! Thanks for sharing :) xox

laurasrecipecollection said...

Those look delicious! We do fajitas a lot but we always do them EXACTLY the same. It'll be nice to have a new and different recipe to try!

Julie said...

Yum...I was thinking of making fajitas tonight anyway...and I think I've got leftover chimichurri. It's all coming together now...thanks!

nutmegnanny said...

Yum! I love my Food Network magazine too. I look forward to getting it and totally agree about the 2 month increments...it should be once a month. Now onto the recipe. It looks great:) I love fajitas but never have made them at home. I will have to give it a try.

Joelen said...

The contrast of colors looks fantastic! I love the idea of chimichurri with fajitas!

stephchows said...

so beer is the secret! yum!! Sounds delicious :)

Colleen said...

We love fajitas in my house and the chimichurri sauce looks great!

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