STEAK FAJITAS WITH CHIMICHURRI AND GRILLED PEPPERS – Tender, juicy steak sliced and served with grilled poblano peppers and onions, then topped with fresh chimichurri sauce. These fajitas are big on flavor!
Here’s what you need…
- Top round steak
- Fresh parsley
- Fresh cilantro
- Garlic
- Red onion
- Salt
- Freshly ground pepper
- Red wine vinegar
- Lemon juice
- Extra virgin olive oil
- Poblano peppers
- Flour tortillas
- Lime wedges
Let’s Get Started…
First you’re going to prepare the chimichurri sauce by chopping the ends off the fresh parsley and cilantro. Add the parsley, cilantro, garlic, half of the sliced red onion, salt, pepper, vinegar, 2 tablespoons of the lemon juice, and olive oil to a blender. Blend on medium speed until thick and smooth, and everything is completely incorporated. You may need to stop the blender mid-way through to tamp down the ingredients.
Once the sauce is ready, now it’s time to prep the steak by piercing both side of the steak several times. This allows the sauce to really tenderize the meat and take on the flavor. Place the steak in a resealable bag. Once the chimichurri sauce is made, pour half of the sauce into the bag with the steak, close the bag. Set the remaining half aside. Squeeze the bag and work the sauce around to cover the steak completely.
After the steak has had a chance to marinate, it’s time to grill. Preheat the grill to a medium heat. Rub the peppers and remaining 1/2 onion with vegetable oil. Roast them on the grill for 10-15 minutes, until they are tender. Remove and let them cool while you grill the steak.
Turn the heat to a high heat. Sear both sides of the steak for 2-3 minutes. Do not skip this step! Searing the steak helps to seal in the juices. Turn the grill to a low heat. Grill for an additional 2 minutes, or until the steak reaches your desired level of doneness. The rest steak rest for a few minutes to allow the juices to reabsorb.
Now it’s time to serve up! Add the remaining 1 tablespoon of lemon juice to the reserved chimichurri sauce. Slice the peppers and onions into 1/4 to 1/2 inch strips. Slice the steak into 1/2 inch strips. Serve over warmed tortillas and drizzle with additional chimichurri sauce to taste.
Tips & Tricks…
Grill temperatures and times: The instructions for the grill temps may seem vague. That is because grills can cook differently, and different thicknesses of meat will take longer or shorter to cook. When in doubt, check the temperature of your meat.
Poblano peppers: Can’t find poblano peppers? You can substitute them with Anaheim or jalapeño peppers.
Chimichurri sauce is big on flavor: If this is your first time tasting chimichurri sauce, I recommend tasting the grilled steak before drizzling additional sauce. A little bit goes a long way.
Do you love fajitas? Try my Easy Sheet Pan Chicken Fajitas or Carne Asada.
Steak Fajitas with Chimichurri and Grilled Peppers
STEAK FAJITAS WITH CHIMICHURRI AND GRILLED PEPPERS - Tender, juicy steak sliced and served with grilled poblano peppers and onions, then topped with fresh chimichurri sauce. These fajitas are big on flavor!
Ingredients
- 1 pound top round steak
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1-2 cloves garlic
- 1 red onion, halved and sliced
- 1 tablespoon salt
- 1 tablespoon freshly ground pepper
- 2 tablespoons red wine vinegar
- 3 tablespoons lemon juice, divided
- 1/2 cup extra virgin olive oil
- 3 poblano peppers
- 8 (8 inch) flour tortillas
- Lime wedges, for serving
- Vegetable oil (for rubbing on grilled veggies)
Instructions
- Pierce both sides of the steak multiple times, on both sides. Place in a resealable bag.
- Roughly chop the very ends off of the bunches of parsley and cilantro (the part that is mostly just stems). The remaining leaves and stems will go into the sauce.
- For the chimichurri sauce: in a blender, add the parsley, cilantro, garlic, half of the red onion, salt, pepper, vinegar, 2 tablespoons of the lemon juice, and olive oil. Blend on medium speed until thick and smooth.
- Pour half of the sauce into the ziplock bag with the prepared steak. Set aside the remaining half of the chimichurri sauce. Close the ziplock bag. Squeeze the bag and work the sauce and steak around until the steak is evenly coated. Chill for at least 1 hour.
- Add remaining 1 tablespoon of lemon juice to the set aside chimichurri sauce.
- Preheat the grill to medium heat. Rub the vegetable oil on the outside of the peppers and remaining 1/2 red onion. Grill until tender. Set aside to cool.
- Heat the grill to a high. Sear both side of the top round steak for 2-3 minutes each, until you have noticeable sear marks and the outside is browned.
- Turn the grill to a low heat, cook for an additional 2 minutes, or until the steak reaches desired doneness. Set aside to rest for a few minutes.
- Slice the veggies and steak. Serve over warmed tortillas and drizzle with additional chimichurri sauce.
Nutrition Information:
Yield: 4 Serving Size: 2Amount Per Serving: Calories: 577Total Fat: 42gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 102mgSodium: 1702mgCarbohydrates: 16gFiber: 3gSugar: 3gProtein: 37g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Food Network
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