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.

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Steak Fajitas with Chimichurri and Drunken Peppers

Yield: Serves 4

Ingredients:

1 bunch fresh parsley
1 bunch fresh cilantro
2 cloves garlic
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 Tbsp red wine vinegar
3 Tbsp lemon juice
1/2 cup plus 1 Tbsp olive oil
1 pound chuck or top round steak (London broil)
3 red or green bell peppers, seeded and cut into strips
1/4 cup lager beer
8 8-inch flour tortillas
Lime wedges, for serving (optional)

Directions:

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.

Recipe from Sunny Anderson via the Food Network Magazine

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6 Responses to “Soft Pretzels – 1 WW pt each!”

  1. #
    1
    Sarah Parks — December 10, 2007 at 4:50 pm

    I was going to go online and look for a recipe for pretzels! thanks so much!

  2. #
    2
    ~Amber~ — December 10, 2007 at 4:54 pm

    They look awesome! I am so glad that you enjoyed them. I need to make them soon myself.

  3. #
    3
    Dori — December 10, 2007 at 5:14 pm

    1 point each?????? i’m SO there.

  4. #
    4
    Julie — December 16, 2007 at 2:44 am

    I just made these…they were SO good and DH has no idea they were weight watchers. Thanks!!

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    5
    Ashley — April 27, 2010 at 10:09 pm

    Made the Garlic Parmesan version of these last night and absolutely loved them! They are ALL gone already! 🙂 Thanks for sharing them!!

    Heres the link if you want to check them out on my blog:
    http://ashleyscookingadventures.blogspot.com/2010/04/30-things-to-make-before-i-turn-30.html

  6. #
    6
    stephanie — February 8, 2015 at 6:57 pm

    From what i figured they are close to 3 points each. The flour alone is going to give you 48 points plus they 5 points for the brown sugar divided by the 24 servings is over 2 points. This is from using the weight watchers app….as I wrong???

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