Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers

Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers might be a good recipe to expand your main course recipe box. One serving contains 738 calories, 36g of protein, and 38g of fat. This recipe serves 4. For $3.34 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. A few people made this recipe, and 10 would say it hit the spot. This recipe from Foodnetwork requires beer, garlic, top round steak, and fresh parsley. It is a rather expensive recipe for fans of South American food. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 94%, this dish is tremendous. Flank Steak Fajitas with Chimichurri and Drunken Peppers, Steak Fajitas with Grilled Onions, Peppers, and Roasted Cherry Tomatoes with Chimichurri Sauce, and Chimichurri Steak Fajitas are very similar to this recipe.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 95 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Photograph by Kana Okada

 

Step by step:

1. 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.

2. Preheat a grill to medium-high.

3. 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.

4. Let rest, loosely covered with foil, for 10 minutes.

5. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

6. Add the peppers and the remaining sliced onion half; season with salt and pepper.

7. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes.

8. Add the beer, cover and cook until the peppers are tender, about 5 minutes.

9. 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.

10. Serve with lime wedges, if desired.

11. Photograph by Kana Okada

Nutrition Information:

covered percent of daily need