Chimichurri Grilled Flank Steak Fajitas with Drunken Peppers
This recipe makes an ordinary dish a special treat for any weekend BBQ party! The homemade chimichurri is used as a delicious and tenderizing marinade on the flank steak and your favorite summer pale ale on the drunken peppers.
This recipe was featured on the Kitchen on Food Network about a month ago and as soon as I saw Sunny Anderson making it I thought it was something I wanted to try. I am a fan of the Kitchen recipes, however, this the first one I attempted to make. The result was delicious and also had a kick of heat from the spicy peppers!
I love anything that is wrapped in a tortilla: tacos, fajitas, quesadillas, they are all my comfort food. I find myself on the weekends experimenting with different recipes to go inside a taco. However, having tortillas frequently is not really healthy. To avoid this a lot of the time I will have one wrapped up in a tortilla and then if I want more I will serve it without the tortilla. This would be a great dish on it’s own and much healthier, do what works for you!
Not sure what chimichurri is? Typically a green sauce in different Mexican cooking served on grilled meats, made of chopped parsley, garlic, olive oil and white vinegar.
Not into Flank Steak? See other recipe with Chimichurri and Skirt Steak click here.
The original recipe by Sunny Anderson uses poblano, jalapeno, and bell peppers. Poblano and jalapeno peppers are known to be very spicy and because of this the drunken peppers had a big kick of heat. You would be fine if you just used bell peppers or possibly one or two jalapeños if the heat is not your thing.
Don’t forget to use a beer that you like to cook with. For this recipe I used Captain Lawrence Pale Ale. You can use any Pale Ale that you like to drink. Although there is a bottle or so of beer in this the alcohol cooks off so you will not taste any alcohol in the drunken peppers, just the essence of the beer that you choose.
This is a great recipe for the men of the house – beer and flank steak – what more can you ask for?
Serve with my favorite Pico De Gallo Recipe available here.
- about 1 bunch fresh flat-leaf, leaves only
- about 1 bunch fresh cilantro, leaves only
- 2 garlic cloves
- half a red onion
- 1 teaspoon paprika
- 2 tablespoons red wine vinegar
- 1/4 to 1/2 cup olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1.5 pounds flank steak
- Kosher salt and ground black pepper
- 2 tablespoons olive oil
- 2 green bell peppers, seeded and cut into strips
- 2 red bell peppers, seeded and cut into strips
- optional 1 poblano pepper, seeded and cut into strips
- optional 1 or 2 jalapeno, seeded and cut into strips
- 1 large sweet onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 16 ounces pale ale or pilsner beer
- Flour Tortillas
- In a food processor combine the parsley leaves, cilantro leaves, garlic, red onion, paprika, red wine vinegar, olive oil, salt and pepper.
- Blend until smooth
- Reserve half for garnishing on the fajitas and pour half into a large resealable plastic bag.
- Marinate the steak for a few hours and let come to room temperature for last half hour.
- In a large saute pan heat the olive oil over medium-high heat. Once hot add the sliced peppers and onions. Season with salt and pepper. Let cook until the it begins to soften and the ends become slightly caramelized, about 8 minutes.
- Add the beer and cover cooking about 10 more minutes until the vegetables are tender and beer has mostly evaporated.
- Preheat a grill to high heat. Remove the steak from the marinade (discard bag) and grill the steak flipping only one time about 5 to 6 minutes per side depending on thickness of steak. If your flank steak is thin then grill less.
- Transfer to a plate and tent with tin foil as you warm the tortillas, about 10 minutes.
- Put the tortillas in tin foil and warm on grill.
- Slice the steak against the grain and then in half or thirds into bite size pieces and place some of the drunken peppers down, then the flank steak and lastly spoon the reserved chimichurri over the top.