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flank steak fajita marinade https://www.todaysdelight.com/flank-steak-fajitas-recipe/
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Flank Steak Fajitas Recipe

Pan fried marinated flank steak are delicious. Paired with guacamole and drunken peppers it is yummier!
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 635kcal

Ingredients

For the chimichurri marinade:

  • 1 handful fresh parsley leaves only
  • 1 handful fresh cilantro leaves only
  • 8 cloves garlic
  • ½ red onion chopped
  • 2 teaspoons hot paprika (substitute with paprika & a pinch of ground chili peppers)
  • 2 tablespoons sherry vinegar substitute with rice wine
  • ½ cup olive oil
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds flank steak
  • 12 8-inch flour tortillas

Drunken Peppers

  • 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
  • ½ bottle lager beer

Instructions

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.

    Notes

    1. 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.
    2. Use disposable chafing dish set to keep food warm and easy clean up.
    3. Slice flank steak before placing on chafing tray. 
    4. I serve 2 trays of sliced flank steak. One is medium rare and the other is medium well.

    Nutrition

    Calories: 635kcal | Carbohydrates: 40g | Protein: 38g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 1661mg | Potassium: 873mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1820IU | Vitamin C: 125.2mg | Calcium: 115mg | Iron: 5.1mg