Best 2 Flank Steak Fajitas With Chimichurri And Drunken Peppers Recipes

Sizzling flank steak fajitas take center stage in this flavor-packed meal, accompanied by a vibrant chimichurri sauce and a medley of drunken peppers. The flank steak is marinated in a blend of aromatic spices, then grilled to perfection, resulting in tender, juicy strips of meat. The chimichurri sauce, a staple in Argentinian cuisine, adds a refreshing, herbaceous touch with its blend of parsley, cilantro, garlic, and red pepper flakes. The drunken peppers, featuring bell peppers and onions marinated in a tangy mixture of tequila, lime juice, and spices, offer a sweet and savory contrast. To complete this culinary journey, the recipe includes instructions for homemade guacamole and pico de gallo, ensuring a delightful and authentic Mexican feast.

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SUNNY ANDERSON'S STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS

Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers image

Provided by Sunny Anderson

Categories main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 bunch fresh parsley
1 bunch fresh cilantro
1 to 2 cloves garlic
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
8 8-inch flour tortillas
Lime wedges, for serving (optional)

Steps:

Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.

EASY FLANK STEAK FAJITAS

Easy Flank Steak Fajitas image

Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h40m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound beef flank steak, trimmed of fat
¼ cup lime juice
1 tablespoon vegetable oil
1 tablespoon chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Reynolds Wrap® Heavy Duty Aluminum Foil
2 red, yellow or green sweet peppers (or combination), thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
8 (6- to 7-inch) flour tortillas
⅓ tablespoon Guacamole, salsa, and/or sour cream

Steps:

Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.
Marinate in the refrigerator 30 minutes to 1 hour.
Preheat oven to 400 degrees F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.
Wrap tortillas tightly in heavy duty aluminum foil.
Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.
Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 17.2 g, Fiber 4.5 g, Protein 20 g, SaturatedFat 5.3 g, Sodium 756.6 mg, Sugar 5.2 g

Tips:

Choose the right flank steak: Look for a flank steak that is about 1 1/2 to 2 inches thick and has a good amount of marbling. This will ensure that the steak is tender and flavorful.
Marinate the steak for at least 4 hours, or overnight: This will help to tenderize the steak and infuse it with flavor.
Cook the steak over high heat: This will help to create a nice crust on the outside of the steak while keeping the inside juicy.
Let the steak rest for a few minutes before slicing: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Serve the steak with your favorite toppings: Some popular options include chimichurri sauce, drunken peppers, guacamole, salsa, and sour cream.

Conclusion:

Flank steak fajitas are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can ensure that your flank steak fajitas are tender, flavorful, and packed with all your favorite toppings. So next time you're looking for a quick and easy meal, give flank steak fajitas a try!