Pan fried marinated flank steak are delicious. Paired with guacamole and drunken peppers it is yummier!
Course Appetizer, Main Course
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
For the chimichurri marinade:
1handful fresh parsleyleaves only
1handful fresh cilantroleaves only
2teaspoonshot paprika(substitute with paprika & a pinch of ground chili peppers)
2tablespoonssherry vinegarsubstitute with rice wine
1teaspoonfreshly ground black pepper
128-inch flour tortillas
1poblano peppersseeded and cut into strips
1green bell peppersseeded and cut into strips
1red bell peppersseeded and cut into strips
1orange bell peppersseeded and cut into strips
1yellow bell peppersseeded and cut into strips
1jalapeno peppersseeded and cut into strips
Salt and freshly ground black pepper
½bottle 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.