Chimichurri Steak Fajitas
Substitute skirt steak with flank, ribeye or rump steak
Method
- To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag.
- Place the skirt steak into the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 1 to 2 hours to marinate, the longer the better.
- Slice the peppers and onions and grill the mixture in a large pan with a big glug of olive oil on a medium-high heat for about 10 minutes until the vegetables are a little charred and are starting to soften.
- In the meantime, make the chimichurri sauce by adding all the sauce ingredients except the spring onions and blend in a food processor/blender until almost smooth (try to keep a bit of texture). Stir in the sliced spring onions andadjust the seasoning to taste.
- Remove the beef from the marinade and season well with salt and freshly ground black pepper.
- Cook the steak on a lightly oiled griddle pan over a high heat for 4 to 5 minutes on each side depending on the thickness of the meat. Medium-rare to medium is recommended. Transfer to a cutting board and allow it to rest.
- To heat the tortillas place them directly on your stovetop, either using a gas burner on a low flame or an electric plate on a low heat (use a little non-stick spray for an electric plate). Warm each tortilla for about 30 seconds to 1 minute, flipping and repeating on the second side.
- Once heated and slightly charred wrap the tortillas in a clean dishcloth to keep warm. Repeat until you have warmed all of your tortillas.
- Thinly slice the steak against the grain on a diagonal.
- To serve, generously spoon grilled peppers, tender steak slivers and chimichurri sauce onto warm tortillas and top with a few slices of avocado. To finish it off, sprinkle coriander leaves, red chillies and lime juice over the top and wrap up the tortilla.
Ingredients
Marinade:
- 1kg skirt steak
- 3 Tbsp olive oil
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp Spanish smoked paprika
- 1 tsp sugar
- Zest of 2 limes
- Juice of 2 limes
Chimichurri sauce:
- 60g flat-leaf parsley
- 40g rocket
- 2 Tbsp fresh origanum
- 3 garlic cloves
- 1/2 cup olive oil
- 4 Tbsp red wine vinegar
- 1 Tbsp Tabasco sauce
- Salt and freshly ground black pepper
- 3 spring onions, thinly sliced
Grilled peppers:
- 1 red pepper, sliced into long strips
- 1 yellow pepper, sliced into long strips
- 1 red onion, halved and sliced
- Salt and freshly ground black pepper
For serving:
- 1 avocado, sliced
- Red chillies, sliced
- Fresh coriander leaves
- Lime wedges
- Flour tortillas, pack of 8
General Info
Prep: 20 min
Cooking: 10 min
Ready In: 2hrs 30 min
Servings: 4 people
Tips & Tricks
Marinade the skirt steak overnight to maximise the flavour and tenderise the beef.
