Flank Steak Fajitas marinated in chimichurri sauce paired with drunken peppers and guacamole makes a delicious fajita filling. Instead of grilling, we pan fried the marinated flank steak and it was deliciously tender and juicy.
The flank steak fajitas was served buffet style. Everyone enjoyed it. The beer margarita was also a hit with everyone. The flank steak fajitas, guacamole and beer margarita complemented each other. A great choice for our July 4th lunch.
We celebrated July 4th indoors since it was so hot and humid outside. Currently there is a heat wave all over Northern America. It was a good call since we can also see the fireworks from inside the house. Everything was perfect even though we decided not to grill outdoors.
Marinating flank steak overnight is preferable but if crunch for time marinating for four hours will work. When cooking drunken peppers keep it crisp and not over cooked. Serve everything buffet style. Food warmer will work. If you don’t have one get a disposable chafing dish set so you can kick back afterwards. The good thing about disposable chafing trays - it will keep the food warm and less clean up. Slice the flank steak before placing it in the serving tray.
How to Cook Flank Steak Fajitas
Watch how I prepare the chimichurri marinade and the drunken peppers. Make it on your next cook out or indoor entertaining. Enjoy!
Flank Steak Fajitas Recipe
For the chimichurri marinade:
- 1 handful fresh parsley leaves only
- 1 handful fresh cilantro leaves only
- 8 cloves garlic
- 1/2 red onion chopped
- 2 teaspoons hot paprika (substitute with paprika & a pinch of ground chili peppers)
- 2 tablespoons sherry vinegar substitute with rice wine
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 pounds flank steak
- 12 8-inch flour tortillas
- 2 tablespoons olive oil
- 1 poblano peppers seeded and cut into strips
- 1 green bell peppers seeded and cut into strips
- 1 red bell peppers seeded and cut into strips
- 1 orange bell peppers seeded and cut into strips
- 1 yellow bell peppers seeded and cut into strips
- 1 jalapeno peppers seeded and cut into strips
- 1 large onion sliced
- Salt and freshly ground black pepper
- 1/2 bottle lager beer
Chimichurri - flank steak fajita marinade
How to make the chimichurri marinade:
- In a food processor or a blender, add parsley, cilantro, garlic, onion, hot paprika, sherry vinegar, olive oil, salt and pepper and blend until smooth, Marinate the flank steak with half of the chimichurri marinade in a resealable plastic bag. Coat flank steak with marinate for at least 4 hours or overnight is better. Save half of the marinade to drizzle on fajitas.
- Heat pan on high or grill to medium-high.
- Remove flank steak from marinade and discard marinade. Lightly season steak with salt and pepper and grill over medium-high heat until cooked depending on your preference, about 6 to 10 minutes per side. Remove from pan or grill. Cover loosely with aluminum foil and let steak rest for 10 minutes before slicing.
- While steak is resting warm tortillas on the grill or pan. Slice flank steak against the grain into thin slices. When serving fajitas place meat on each tortilla and add some Drunken Peppers. Drizzle some chimichurri sauce over the filling or serve it on the side. Fold the tortilla in half or roll the tortilla loosely. This is some deliciousness… Yummy!!!
How to make the Drunken Peppers:
- In a saute pan heat oil over medium-high heat. Saute all the sliced peppers and onion until softened and caramelized for about 6 to 8 minutes. Season with salt and pepper. Add beer, cover and cook a few minutes until the peppers and onion are tender.
- If serving for a large group of people do a buffet style so guest can make their own fajitas. It would be easier for the host plus the fajitas will stay warm.
- Use disposable chafing dish set to keep food warm and easy clean up.
- Slice flank steak before placing on chafing tray.
- I serve 2 trays of sliced flank steak. One is medium rare and the other is medium well.
Adapted from Sunny Anderson. Thanks for sharing this wonderful recipe.