Steak Fajitas with Chimichurri and Cucumber Salsa
Ingredients
Steak and Peppers
-
3
tablespoons
olive oil
-
1
teaspoon
chili powder
-
1
teaspoon
smoked paprika
-
½
teaspoon
cumin
-
2
whole
limes (zest + juice)
-
to taste
salt
-
to taste
pepper
-
1½
pounds
flank steak (cut into 2-3 smaller pieces)
-
1
whole
red bell pepper (seeded + sliced)
-
1
whole
yellow pepper (seeded + sliced)
-
1
whole
poblano pepper (seeded + sliced)
-
6-8
whole
Old El Paso Flour Tortillas (warmed)
-
to taste
queso fresco or cotija cheese (crumbled)
-
to taste
guacamole or sliced avocado (for serving)
Chimichurri
-
1
cup
fresh cilantro (finely chopped)
-
1
cup
fresh parsley (finely chopped)
-
1-2
whole
jalapenos or serrano chiles (seeded + chopped)
-
4
cloves
garlic (minced or grated)
-
½
cup
olive oil
-
2
tablespoons
red wine vinegar
-
to taste
salt
Cucumber Salsa
-
1
whole
cucumber (diced)
-
1
whole
mango (peeled + diced)
-
2
whole
limes (juice)
-
⅓
cup
fresh cilantro (chopped)
-
1-2
whole
jalapenos (seeded + chopped)
-
to taste
salt
Instructions
- Combine olive oil, chili powder, smoked paprika, cumin, lime juice, salt, and pepper in a zip-top bag.
- Add the steak to the bag, rub the marinade in, and refrigerate for 1 to 12 hours.
- Mix chimichurri ingredients in a bowl, season with salt, and refrigerate until serving.
- Combine cucumber salsa ingredients in a bowl, season with salt, and refrigerate until serving.
- Heat a skillet over medium-high heat, add olive oil, and stir-fry the peppers for 4-5 minutes.
- Remove the peppers, return the skillet to heat, and sear the steak for 3-4 minutes on each side.
- Let the steak rest for 5-10 minutes, then slice against the grain.
- Serve steak and peppers in tortillas, drizzled with chimichurri and topped with salsa and cheese.
Nutrition Facts (estimated)
Servings
6
Calories
770
Total fat
45g
Total carbohydrates
40g
Total protein
40g
Sodium
800mg
Cholesterol
120mg
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