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{This post is sponsored by Old El Paso! I used their awesome Flour Tortillas to make these KILLER fajitas, perfect for Cinco de Mayo and any other day of the year!)
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?!?
Thinking no.
Sooo, fajita Thursday? Can we make that a thing??
Chimichurri Steak Fajitas.
Servings: 6 Servings
Calories Per Serving: 770 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
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
Chimichurri
- 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
Cucumber Salsa
- 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
Instructions
- 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!
Notes
*Chicken can easily be used in place of the steak. *Pineapple will work just a great as mango in the salsa!
With double the chips and guac + maybe a margarita…or two? I am all in. ??
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Fajita vegetables are amazing–I love the way you plated your tacos! I mostly think of the Mexican food days as Taco Tuesday or Fajitas Friday, but Mexican food can be enjoyed ANY time no matter what! 😀
They are so fun on Tuesdays and Fridays!! But for real tacos ANYday haha!
These fajitas look phenomenal! I just bought some new cast iron skillets and am excited to try your recipe out and serve the fajitas on them. I have one question though, after reading through the recipe, in the instructions, I see honey listed but in the list of ingredients it’s not listed. Is there honey in the recipe and if so how much?
Hi Cynthia!! How fun, new skillets!! yeah!! The honey is a typo, fixing the recipe now. Thanks for catching that. Let me know if you have any other questions. Thanks so much and I hope you love the fajitas! ?
Made your Chimichurri Steak Fajitas recipe, last night. They were excellent! All five of us agreed, they were the best Steak Fajitas, we’ve ever eaten! I was hoping there would be some leftovers for lunch today, but no such luck! They were such a hit, everyone gobbled up every last bite. Thank you for the recipe, what a great excuse, to use my new skillets, I know I will be using them often, making these yummy Fajitas!
Ah!! so awesome to hear it was a hit! But wow!! The best!? Thank you so much!!
Fajita are my absolute fave, these look killer!
(: Thanks Laura
Yum! These look delicious!
Thanks Kari????
Hi there, this would be a great contribution to Food on Friday: Beef over at Carole’s Chatter. Please do bring it over to join in the fun. Cheers
Thanks so much Carole!
Gimme all the steak fajitas!!! So good!!! xoxo
Thanks Rebecca!!
Chimichurri sauce rules – and fresh herbs can be grown again – yay! Perfect foil to charred beef – gotta have it – gorgeous photography and presentation – mouth is watering!
Thank you Tammy!!
this just LOOKS like a party, I am so down 🙂
Who doesn’t love a party!? Thanks Christine
i love chimihichurri! it’s so vibrant and fresh and herby, and i’d basically put it on everything if i could. the cucumber salsa sounds yummy too, and sounds like it would add a good crunch!
AGREED its so yummy! Thanks Heather
Yes, yes, yes. . .Mexican food! It was the one type of food that I missed the most when I was living in Kenya. And what’s not to love about Cinco de Mayo?. . .because. . .I mean Margaritas! Hello? As for these fajitas. . .well they look absolutely tantalizing. . .and that char. . .Oye! Does it get any better?
Right?! Mexican is the best. Thank you for the nice word Lynn!(:
I am always soooooooo jealous when I see and smell another table’s fajitas come sizzling by. These look dynamite!
Thank you so much Erin(:
Mexico and Mexicans don’t even celebrate Cinco de Mayo, it’s a fake holiday made-up by American commercialization
@Penny Morris: I’m sorry, but you are mistaken. Cinco de Mayo is NOT a “made-up” holiday. It is REAL. It celebrates the Battle of Puebla on May 5, 1862 when the Mexican army achieved an unlikely victory over the French forces of Emperor Maximilian, in their fight for freedom from French rule. It is a major celebration in the state of Puebla, and especially its capital city of Puebla. It’s true that it’s no longer observed anywhere else in Mexico, but it is widely celebrated by Mexican-Americans in Texas. I’ve been a resident of Mexico for 30 years, and a published author specializing in Mexican history. I’ve also learned how to prepare (and enjoy) dishes representative of every state in Mexico, as well as all those of special historical significance (like Chiles en Nogadas, which are prepared especially for Mexican Independence Day on September 16, and Capirotada, a type of bread pudding prepared only during Carnaval before Ash Wednesday, and all during Semana Santa, the week from Palm Sunday through Easter Sunday).
Penny, if you don’t believe the Cinco de Mayo is real, go to Corpus Christi, (Body of Christ!) Texas, and see how many Mexican Nationals, from Mexico!, and other Latino’s from everywhere, arrive there! If you plan on staying there a few days, you better make hotel/motel reservations quite early, otherwise you’ll be sleeping out on the beach! Which is quite nice also!
My life is complete now! Can I just drink the chimichurri and, omg, those fajita peppers, YES!
? Glad you like it Tori!!
Tieghan wow!
Those fajitas look amazing. That beef looks so juicy and tasty, well done.
I love fajitas and burritos and you’ve made these look absolutely delicious.
Awh Thank you so much!! ?
These look sooo good! We usually make fajitas with chicken, but steak will definitely be featured next time. Can’t wait for all the other Mexican recipes coming our way!
YAY Chicken or steak both so yummy! Thank you!!