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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13 Responses to “Homemade Green Bean Casserole”

  1. #
    1
    Cathy B. @ Brightbakes — December 7, 2010 at 12:05 pm

    wow..great to see a green bean casserole with ingredients that are actually found in nature! 🙂 thank you!
    love,
    cathy b.

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    2
    Carolyn — December 7, 2010 at 12:16 pm

    I think this homemade version has to beat the pants off the one with canned mushroom soup. I mean, with portobellos and shitakes? Yes please!

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    3
    Fun and Fearless in Beantown — December 7, 2010 at 1:48 pm

    I’ve only tried the “classic” green bean casserole for the first time like a month ago and I’m definitely recreating it this weekend – cream of mushroom and all! Yours, however, looks gourmet and unprocessed!

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    4
    Sinful Sundays — December 7, 2010 at 2:08 pm

    i’ve never had Green Bean casserole and want to try it so badly! I may just make the processed version to see how it tastes. Yours looks way more fabulous than I could probably ever get mine to be!

  5. #
    5
    Boston Food Diary — December 7, 2010 at 2:26 pm

    Yummmmm- well done in getting rid of the processed sections and going for the natural approach!!!! Looks delicious!

  6. #
    6
    Melissa — December 7, 2010 at 3:36 pm

    I’ve never had green bean casserole but this makes me want to try it! Yours looks really good.

  7. #
    7
    stephchows — December 7, 2010 at 5:00 pm

    home made green bean casserole! I didn’t know it was possible! 🙂 Personally I’m in the hate category… but I’d be willing to try this version 🙂

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    8
    Shannon — December 7, 2010 at 5:52 pm

    definitely looks better than the “traditional” version!!

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    9
    Shannon — December 8, 2010 at 2:30 pm

    Oooh, I am so excited about this! A friend requested green bean casserole for a small holiday party that I’m hosting, but I really, really didn’t want to make the regular version of it. This is perfect!

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    10
    sabjimata — December 8, 2010 at 9:50 pm

    everything’s better homemade!

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    11
    Lulu — December 19, 2010 at 2:42 pm

    This sounds like a very useful veggie side dish come the post-Xmas dinners. I did notice recently that oriental shops also sell roasted shredded crispy onions, if you find yourself very short of time one day (they are not expensive).

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    12
    Stella — November 17, 2013 at 11:01 pm

    Definitely the best green casserole recipe! I’ve been making Alton s recipe for years.

    • beantownbaker — November 24th, 2013 @ 5:51 pm

      Isn’t it great?!?

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