Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers

Total Time:
1 hr 55 min
20 min
1 hr 10 min
25 min

4 servings

  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 1 to 2 cloves garlic
  • 1 large red onion, halved and sliced
  • Kosher salt and freshly ground pepper
  • 2 tablespoons red wine vinegar
  • 3 tablespoons lemon juice
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 pound chuck or top round steak (London broil)
  • 3 poblano peppers, seeded and cut into strips
  • 1/4 cup lager beer
  • 8 8 -inch flour tortillas
  • Lime wedges, for serving (optional)

Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.

Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.

Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.

Photograph by Kana Okada

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