Steak Fajitas with Chimichurri and Cucumber Salsa.
Hey, Hi!! Let’s have a Fajita Thursday!!!
Okay, so I may be a little overly excited about these here steak fajitas but I just can’t help it. Something about fajitas just screams Fiesta! They’re such a fun food to make and to eat! 🙂
Ever since traveling to San Diego last year, I’ve been slightly fajita OBSESSED. In San Diego, they sure do know how to do fajitas right. Meaning they’re served on a sizzling hot cast iron skillet where you can still see the heat coming off the peppers. It’s kind of amazing, and completely delicious! One thing I noticed were all the different salsas and sauces that were served with each and every fajita we ordered. Anyone who reads regularly knows how much I love my salsas and my sauces, so clearly I was in Mexican food La La Land. Today I am recreating my San Diego fajita experience with these steak fajitas, complete with a Mexi inspired chimichurri and a super fresh cucumber salsa.
The great thing about fajitas is that they are so simple and FAST. Just marinate the steak, sear it along with peppers, make your salsa and chimichurri, warm up your Old El Paso flour tortillas, stuff everything inside…add a little cheese…a little guacamole…and EAT.
Not gonna lie, these fajitas are kind everything… and with Cinco de Mayo right around the corner, I could not think of a better dish to get your Cinco on! So bring on fajita night, I am so ready!
Okok and speaking of Cinco de Mayo?!?!
Are you guys ready? It’s exactly two weeks from today and while I know it may be a tad early to be chatting about it, I am pumped. That will become very clear over the next fourteen days. I take my holidays pretty dang seriously around here. I am not really into any foodie holidays, but Christmas, Easter, Halloween, Thanksgiving, 4th Of July and Cinco de Mayo are all my favorites, I just have a lot of fun creating holiday inspired recipes.
Cinco de Mayo though, yeah, that’s an especially loved holiday, and for a few reasons…
ONE: um hello?!? It’s a holiday that’s all about Mexican food and culture and when could that ever be a bad thing? I think If I had to eat one type of food for the rest of my life it might be Mexican. It’s bright, fresh, spicy and just full of all my favorite foods and flavors…mangos, pineapples, jalapenos, corn, cilantro, lime, etc…I could go on an on. 🙂
TWO: unlike Halloween, Thanksgiving and Christmas, Cinco de Mayo recipes can be enjoyed year-round. They aren’t so specific that you’d only want them on Cinco de Mayo. Like I only make Christmas cookies during Christmas, but you know I’m making tacos, salsa, guacamole and fajitas year-round!
THREE: for the most part, Mexican recipes tend to be pretty fresh. Full of produce, lean meats…tequila…and cheese. Double YESSSS.
So you see? Clearly Cinco de Mayo rules. And because of this we’ll be talking a lot of Mexican over the next couple of weeks.
Bring it on.
Alright, so let me tell you about these here Steak Fajitas with Chimichurri and Cucumber Salsa. First, I actually made a recipe that all of my brothers would eat and love. Granted they wouldn’t touch the chimichurri or the salsa, but they would for sure be into the meat and the peppers.
The steak is simply seasoned, marinated and then cooked, sliced and stuffed into warm tortillas. The tortillas are then topped off with a Mexi inspired chimichurri sauce. Then topped again with a little cucumber salsa – complete with a little mango and lots of lime, and then finished up with a sprinkle of cheese!! Of course.
I mean, really could there be anything better?!?
Sooo, fajita Thursday? Can we make that a thing??
Chimichurri Steak Fajitas.
Steak + Peppers
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Zest + juice of 2 limes
- Salt + pepper
- 1 1/2 pound flank steak cut into 2-3 three smaller pieces
- 1 red bell pepper seeded + sliced
- 1 yellow pepper seeded + sliced
- 1 poblano pepper seeded + sliced
- 6-8 Old El Paso Flour Tortillas warmed
- Queso fresco or cotija cheese crumbed
- Guacamole or sliced avocado for serving
- 1 cup fresh cilantro finely chopped
- 1 cup fresh parsley finely chopped
- 1-2 leave jalapenos or serrano chiles seeded + chopped ( some seeds in for more heat if desired)
- 4 cloves garlic minced or grated
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Salt to taste
- 1 cucumber diced
- 1 mango peeled + diced
- Juice of 2 limes
- 1/3 cup fresh cilantro chopped
- 1-2 leave jalapenos seeded + chopped ( some seeds in for more heat if desired)
- Pinch of salt to taste
- In a large gallon size zip-top bag, combine the olive oil, chili powder, smoked paprika, cumin, lime juice and a good pinch of salt + pepper. Add the steak and rub the marinade into the steak, making sure the steak has been well seasoned. Place in the fridge for 1 hour or up to 12 hours (the longer you marinate the steak, the more flavor it will have).
- Meanwhile, combine on the ingredients for the chimichurri in a bowl and toss to combine. Season with salt, taste and adjust as needed. Cover and keep in the fridge until ready to serve.
- For the cucumber salsa, combine all the ingredients in a bowl and toss to combine. Taste and add salt as needed. Cover and keep in the fridge until ready to serve.
- When ready to cook the steak, heat a large cast iron skillet or grill pan over medium-high heat. Add a tablespoon of olive oil and once hot, add the peppers and a pinch of salt and pepper. Stir-fry the peppers for 4-5 minutes. Remove the peppers from the pan. Return the pan to medium-high heat. Sear the steak for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the steak reaches your desired doneness. Cooking times will vary depending on the size and thickness of your steak. Remove from the heat and allow to rest 5-10 minutes, then slice against the grain.
- To serve, divide the steak and peppers among warm tortillas and drizzle with chimichurri sauce. Add a scoop of salsa and crumble on the cheese. EAT!
With double the chips and guac + maybe a margarita…or two? I am all in. ??