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Flavorful Chimichurri Grilled Flank Steak Fajitas

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These chimichurri grilled flank steak fajitas combine smoky, tender steak with a bright, herby chimichurri sauce and grilled fajita vegetables for a quick, flavorful weeknight dinner.

Ingredients

Scale
  • 1.5 pounds flank steak, trimmed of excess fat
  • 2 tablespoons olive oil (for grilling and marinade)
  • Salt and freshly ground black pepper, to taste
  • 1 cup packed fresh parsley, finely chopped
  • ½ cup packed fresh cilantro, finely chopped (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ⅓ cup olive oil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh oregano leaves, chopped (or dried)
  • 2 medium bell peppers (one red, one green), sliced into strips
  • 1 large yellow onion, sliced
  • 1 tablespoon olive oil (for sautéing or grilling)
  • Salt and pepper, to taste
  • 8–10 flour or corn tortillas, warmed
  • Optional toppings: sliced avocado, crumbled queso fresco, lime wedges, sour cream, fresh salsa

Instructions

  1. Make the Chimichurri Sauce: In a medium bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, salt, and pepper. Stir in red wine vinegar, then slowly whisk in olive oil until blended. Set aside for about 10 minutes.
  2. Prepare the Flank Steak: Pat steak dry. Season both sides with salt and pepper. Drizzle 2 tablespoons olive oil and rub evenly. Let sit at room temperature for 15 minutes.
  3. Grill the Steak: Preheat grill to medium-high (about 400°F). Grill steak 4-5 minutes per side for medium-rare, flipping once. Aim for internal temperature of 130°F if using a thermometer.
  4. Rest the Steak: Remove steak from grill, tent loosely with foil, and rest for 8-10 minutes.
  5. Cook the Fajita Vegetables: Toss bell peppers and onions with 1 tablespoon olive oil, salt, and pepper. Grill for 6-8 minutes until tender with charred edges, stirring occasionally. Alternatively, sauté in a hot skillet over medium-high heat.
  6. Slice the Steak Thinly: Slice rested steak against the grain into ¼-inch thick strips.
  7. Assemble the Fajitas: Warm tortillas on grill or stovetop for 30 seconds per side. Layer grilled veggies and steak strips on each tortilla. Spoon chimichurri sauce over the top and add optional toppings.
  8. Serve Immediately: Serve fajitas warm with lime wedges for squeezing.

Notes

Marinate the steak with chimichurri for an hour before grilling to enhance flavor. Slice steak against the grain for tenderness. Warm tortillas properly to keep them soft. Grill veggies until slightly charred but not mushy. Store chimichurri separately to preserve freshness.

Nutrition

Keywords: chimichurri, grilled flank steak, fajitas, easy dinner, weeknight meal, grilled vegetables, Mexican recipe

Find it online: https://rowanrecipes.com/flavorful-chimichurri-grilled-flank-steak-fajitas-easy-recipe-for-perfect-dinner/