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4.70 from 36 votes

Chimichurri Steak Fajitas.

 Something about fajitas just screams Fiesta! They’re such a fun food to make and to eat! :)
Prep Time10 minutes
Cook Time15 minutes
Rest/Refrigerate1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 6 Servings
Calories: 770kcal

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

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!

Nutrition

Calories: 770kcal | Carbohydrates: 32g | Protein: 30g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 385mg | Potassium: 953mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2500IU | Vitamin C: 117.4mg | Calcium: 131mg | Iron: 4.6mg