April 29, 2015

Cinco de Mayo Steak Fajitas

Steak Fajitas 4

Cinco de Mayo is approaching and although I’m 0% Mexican, I plan to celebrate with sangria, margaritas, and this awesome steak fajita recipe.  Fajitas are a perfect weeknight meal because they’re easy to make, come together quickly & the recipe can be doubled (or tripled) to feed a family or large group of friends celebrating Mexico’s victory over France. 

While thinking of a fajita recipe, flank steak immediately came to mind.  This cut of beef is inexpensive and absolutely delicious if marinated, cooked, and sliced correctly – don’t worry, I will help you with all of that!  

I thought of what to marinate the steak in, knowing I wanted to showcase not only traditional Mexican flavors like lime juice & cilantro, but also bring the familiar tastes of fajitas into the mix.  After consulting with my friend Dante (who is also an amazing personal chef – check out The Farm to Fork Chef’s Instagram here), he gave me a recipe for chimichurri.  I added chili powder & scallions to his original recipe to bring out the fajita flavors I was after & it worked perfectly.

The Tips

Fajita Chimichurri

Steak Fajitas 1

Steak Fajitas 2

Steak Fajitas 3

The Recipe

Flank Steak Fajitas
Serves 4
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  1. For the Chimichurri Marinade-
  2. 1 cup fresh parsley, packed (See Notes)
  3. 1/4 cup fresh cilantro, packed (See Notes)
  4. 3 scallions, white & green parts
  5. 2 cloves of garlic, peeled
  6. Zest from 2 limes
  7. Juice from 2 limes
  8. 1/2 cup extra virgin olive oil (EVOO)
  9. 1/2 teaspoon crushed red pepper
  10. 1 teaspoon chili powder
  11. 1/2 teaspoon cumin
  12. Salt to taste
  13. For the Fajitas-
  14. 2 lbs flank steak
  15. 3-4 bell peppers (red & yellow)
  16. 1-2 yellow onions
  17. 1/4 cup extra virgin olive oil (EVOO)
  18. Salt & pepper to taste
  19. 4-8 small tortillas for serving (optional)
  20. Toppings of your choice for serving (See Notes)
  1. In a food processor, combine all of the ingredients for the chimichurri marinade. Blend until completely smooth then transfer to a large plastic bag. Add the flank steak, seal the bag, place it into a large bowl, & let it sit in the refrigerator overnight.
  2. Turn your grill on high (or place a grill pan atop the stove over high heat).
  3. While the grill is heating, prepare your vegetables. Slice the bell peppers into 2-3 large pieces. Peel the onions & slice into thick rings - leaving the rings intact. drizzle the veggies with EVOO then sprinkle with salt & pepper. Set aside.
  4. Once the grill is hot, sear the steak on one side for 3-4 minutes then flip & sear the second side for 3 minutes. NOTE: If working on an outdoor grill, close the lid while the steak sears.
  5. Once the steak is cooked, lay it on a cutting board & cover with tin foil for 10-15 minutes.
  6. While the steak is resting, lower the heat on the grill & add your vegetables. Cook until slightly charred on each side - about 5-10 minutes. If using tortillas, add to the grill for 1-2 minutes until they become pliable. Cover both the veggies & tortillas with tin foil until ready to serve.
  7. Once the steak has rested, slice it thin against the grain on a bias.
  8. Serve steak & veggies with warm tortillas and prepared toppings.
  1. If you don't have a grill or grill pan, you can pan-sear both the steak and the veggies.
  2. You'll see 'packed' next to both parsley & cilantro on the 'ingredients' list. This means while measuring, you'll want to 'pack' or completely fill your measuring cup with these ingredients.
  3. Finish the fajitas with your favorite toppings. I included avocado, lime wedges, cilantro, & salsa.
Lana del Crave https://lanadelcrave.com/

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