Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers

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This recipe was AMAZING!!!! We devoured this. The "drunk" peppers and onions had such a great flavor. Will definitely make this again!

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The Chimichurri sauce was delicous. Will definately make this one again.

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When I choose this recipe, I though that I was going to be cooking a regular fajita recipe and what a surprise when I started cooking the meat. The rich smell brought down my wife (from the second floor by the way and became fully excited about the outcome of my new cooking. The Chimichurri marinate is going to be one of the main staple for the summer because the taste could not be compare to any other..

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This has got to be one of the most delicious meals I have ever had. It was amazing. I am only thirteen and I cooked this by myself for my family and it was amazing especially the chimichurri
sauce it added a nice flavor. We are keeping the rest of the sauce to try on salad hopefully it will be good I think it will be amazing. Anyways great recipe and if you have not made this yet you need to try it AMAZING!!!

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Great meal! Love your chimichurri. I used the extra for tuna salad which gave it a fresh kick! I had the meat tenderized which allowed for more flavor to penetrate the meat and thought the drunken peppers were a nice twist on the typical sauteed bell peppers and onions. Top to bottom, a keeper of a dish!

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I had high hopes for this recipe after all the great reviews... however, it fell short for me. The chimichurri was very yummy, as were the "drunken peppers" and I'll definitely make those again. The only substitutions I made were an aged balsamic in place of red wine vinegar and I did not have lemon.

The meat did not come out flavored enough for me!! I'll definitely do something different there next time.

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I hate disagreeing with so many positive reviews, but my family didn't care for this too much. The steak was somewhat flavorful, but the chimichurri flavor wasn't carried into the steak. A simple salt and peppering would have done the same thing.

We didn't care for the chimichurri at all. The recipe calling for "bunches" of herbs rather than a distinct measurement doesn't allow for differences in bunch size between processors and stores. So, our chimichurri flavor was dominated by the parsley and none of the other flavors came through.

It was also a bit overboard to call the pepper & onion mixture "drunken" with only 1/4 cup of lager in it. Again, a simple salt & peppering would have accomplished the same thing.

We'll be sticking with our tried and true fajita recipes instead of this one.

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For those who said it was to salty. I would say that is your fault as it does not specify how much to put in, and if you dont like garlic dont put that in0 every one who critiszes and says theres is better, how come your looking at this recipe if you are happy with yours. I will make these again- thanks sunny

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I made this for company. Everyone raved. I will certainly make this again.

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This was really a hit in my house. This will go in my monthly recipe rotation list.
Thank you !!