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Spicy Garlic Steak Fajitas with Chimichurri Sauce
Recipe

19 INGREDIENTS • 16 STEPS • 1HR

Spicy Garlic Steak Fajitas with Chimichurri Sauce

5.0
2 ratings
The charro cooking of northern Mexico is simple, built around grilled beef (free-range Mexican beef is delicious!) and all kinds of chiles, such as chipotles and poblanos.
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Spicy Garlic Steak Fajitas with Chimichurri Sauce
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
The charro cooking of northern Mexico is simple, built around grilled beef (free-range Mexican beef is delicious!) and all kinds of chiles, such as chipotles and poblanos.
1HR
Total Time
$7.06
Cost Per Serving
Ingredients
Servings
2
US / Metric
White Corn Tortilla
6
White Corn Tortillas
Ground Cumin
1/2 tsp
Ground Cumin
Olive Oil
1/4 cup
Olive Oil
plus 1 Tbsp for the grill and marinade
Lime
1
Lime, divided
Salt
1/2 Tbsp
Salt, divided
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Chilaca Pepper
1
Chilaca Pepper
or Ancho Chile
Black Beans
1 can
(15 oz)
Black Beans, drained
Garlic
10 cloves
Garlic
divided
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
1187
Fat
58.9 g
Protein
57.3 g
Carbs
115.6 g
Add to plan
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Spicy Garlic Steak Fajitas with Chimichurri Sauce
Save
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat grill to high. Finely chop only 1/8 of the Red Onion (1) and set aside in a bowl. Slice the remaining red onion into 1/4 inch thin slices lengthwise; place in a medium bowl.
step 2
Remove the stem, pith, and seeds from both the Bell Pepper (1) and Chilaca Pepper (1). Slice thinly.
step 2 Remove the stem, pith, and seeds from both the Bell Pepper (1) and Chilaca Pepper (1). Slice thinly.
step 3
Finely chop Garlic (4 cloves) and place half in the medium bowl and set the remainder aside.
step 4
Cut the Roma Tomato (1) lengthwise into 4 wedges. Scoop out the seeds and discard. Slice tomato into 1/2 inch strips; place in small bowl.
step 5
Remove leaves from Fresh Cilantro (1 cup) and discard stems, and rough chop half the leaves; place in the same bowl as the tomatoes. Set the remaining whole leaves aside. Remove leaves from Fresh Parsley (1/3 cup) and discard stems. Keep leaves whole and set aside.
step 6
Cut the Avocado (1) in half around the pit, remove and discard the pit. Using your knife, score avocado flesh without piercing the skin, and scoop out the flesh.
step 6 Cut the Avocado (1) in half around the pit, remove and discard the pit. Using your knife, score avocado flesh without piercing the skin, and scoop out the flesh.
step 7
To create the marinade, in a large bowl mix together the Chipotle Peppers in Adobo Sauce (2 Tbsp), Salt (to taste), a generous splash of Olive Oil, and the rest of the finely chopped garlic.
step 8
Pat dry Flank Steak (14 oz) with paper towels and set aside. Add the flank steak to the bowl with the marinade and evenly coat. Cover with plastic wrap and refrigerate until ready to use.
step 8 Pat dry Flank Steak (14 oz) with paper towels and set aside. Add the flank steak to the bowl with the marinade and evenly coat. Cover with plastic wrap and refrigerate until ready to use.
step 9
To create the chimichurri, in a food processor combine Olive Oil (1/4 cup), Garlic (6 cloves), juice of half the Lime (1/2), the reserved red onion, Crushed Red Pepper Flakes (1/2 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Blend until slightly chunky.
step 10
Add the parsley leaves and remaining cilantro leaves to the processor and process until smooth but still slightly textured; place in a small bowl.
step 11
In a medium saucepan add the Black Beans (1 can), Salt (1/2 tsp), Ground Cumin (1/2 tsp), and juice from half of a Lime (1/2). Simmer for 10 minutes. Remove from heat and keep warm.
step 12
Meanwhile, in a large saute pan over high heat add 1 Tbsp Olive Oil. Once hot, add the pepper and onion mixture and Salt (1 tsp) and cook for 5 minutes.
step 12 Meanwhile, in a large saute pan over high heat add 1 Tbsp Olive Oil. Once hot, add the pepper and onion mixture and Salt (1 tsp) and cook for 5 minutes.
step 13
Remove from heat and add tomato and cilantro mixture. Mix until well combined; keep warm for plating.
step 14
Place the flank steak on the hottest side of the grill and cook for 2 minutes. After 2 minutes give the steak a quarter turn on the grill to create cross hatch grill mark.
step 14 Place the flank steak on the hottest side of the grill and cook for 2 minutes. After 2 minutes give the steak a quarter turn on the grill to create cross hatch grill mark.
step 15
Turn the steak over and cook for an additional 2 minutes. Remove the steak from heat and allow to rest until plating. Heat the White Corn Tortillas (6) on the grill for 20 seconds on each side. Remove from heat and keep warm.
step 16
Slice the flank steak in 1/2-inch slices against the grain. Drizzle the chimichurri over the meat. Place bell pepper mixture, cumin lime black beans, avocado, and corn tortillas on the side. Serve family-style.
step 16 Slice the flank steak in 1/2-inch slices against the grain. Drizzle the chimichurri over the meat. Place bell pepper mixture, cumin lime black beans, avocado, and corn tortillas on the side. Serve family-style.
Tags
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Dairy-Free
American
Gluten-Free
Beef
Grill
Comfort Food
BBQ
Date Night
Shellfish-Free
Dinner
Latin American
Mexican
Summer
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