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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.
Spicy Garlic Steak Fajitas with Chimichurri Sauce Recipe | SideChef
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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Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
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1hr
Total Time
$7.06
Cost Per Serving

Ingredients

Servings
2
US / METRIC
6
White Corn Tortillas
1/2 tsp
Ground Cumin
1/4 cup
plus 1 Tbsp for the grill and marinade
1
Lime , divided
1/2 Tbsp
Salt , divided
1/2 tsp
Crushed Red Pepper Flakes
1
Pasilla Chile Pepper
or Ancho Chile
1 can
(15 oz)
Black Beans , drained
10 cloves
divided
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
1189
FAT
58.9 g
PROTEIN
57.5 g
CARBS
116.0 g

Cooking Instructions

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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 Pasilla Chile 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 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 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 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 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.

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Nutrition Per Serving
Calories
1189
% Daily Value*
Fat
58.9 g
76%
Saturated Fat
11.2 g
56%
Trans Fat
0.0 g
--
Cholesterol
89.3 mg
30%
Carbohydrates
116.0 g
42%
Fiber
34.5 g
123%
Sugars
13.4 g
--
Protein
57.5 g
115%
Sodium
3716.4 mg
162%
Vitamin D
--
--
Calcium
302.9 mg
23%
Iron
12.2 mg
68%
Potassium
1346.8 mg
29%
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