This is a very easy weeknight meal. I actually made the sauce, marinated the meat, and prepped the vegetables the evening before so it was ready to go on the grill as soon as I got home.
Ingredients:
- Flank Steak
- Red, Green, Yellow Bell Peppers
- Sweet Onion
- Red wine vinegar
- Fresh cilantro
- Olive Oil
- Chipotle peppers in adobo sauce
- Oregano
- fresh chopped garlic
- Salt, Pepper, and Paprika
- 1 fresh lime
- Fajita seasoning
- Tortilla shells
In a food processor combine 1 cup fresh cilantro, 1/4 cup evoo, 1/4 cup red wine vinegar, lime juice, 1 cup chipotle peppers in adobo sauce, 2 tablespoons oregano, 2 chopped garlic cloves, and a sprinkle of paprika, salt, and pepper. Blend until chimichurri sauce is of medium - thick consistency. Reserve 1/2 cup for fajita topping, but combine the rest of the sauce in a ziplock with flank steak overnight.
Slice onion and bell peppers, put in large ziploc, and toss with fajita seasoning.
I use a grill skillet to sautee / grill my veggies. I'll throw the flank steak on once the vegetables are nearly done and cook to medium rare. Slice against the grain and serve over a tortilla.
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