Juicy skirt steak marinated in this unbelievable chimichurri sauce is absolutely amazing! I could drink this sauce ,well no, not really but it can be used in so many ways. It’s great on grilled fish and chicken too. You should make a big batch! Just a few ingredients such as lettuce, tomatoes, onions, and cheese. Dinner comes together in no time. My 6 year old Grandson had 3 fajitas and hugged me as he said these were the best “tacos” he’s ever had!He also loves spiralized potatoes. I put these in my Breville Air oven and they were ready in 15 minutes!
Chimichurri Steak Fajitas
This amazing sauce will make anything grilled taste amazing! Steak, lamb, fish, chicken, pork or even as a dressing.
- 1/4 cup parsley chopped finely
- 2 Tbsp red wine vinegar
- 3 large garlic cloves minced (2 1/2 Tbsp)
- 1 Tbsp oregano fresh leaves
- 2 tsp crushed red pepper to taste
- salt and fresh ground pepper
- 1/2 cup extra-virgin olive oil
- 1 Lb Skirt steak
- 1 Lg Tomato Diced
- 1 Small Red onion Sliced
- 2 Cups Romaine Chopped
- Sour cream
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until combined, slowly adding the olive oil.
When the mixture comes together it should be chunky and not smooth. Season with salt and pepper. Pour over skirt steak in a zip-top bag or low container. Let marinate for at least 30 minutes.
After the meat has soaked up the flavors of the chimichurri, heat the grill to medium high.
A medium hot grill will sear the outside of the meat. Let it sit for 3-4 minutes letting the grill do the work (without touching). Flip and grill another 3-4 minutes until the steak is cooked to your liking. It shouldn’t take more than 6-8 minutes to come to temperature, 145° for medium or 130° to 135° for medium rare
Let rest 10 minutes and slice for serving. Make into fajitas or enjoy on a salad or with a vegetable as a quick dinner.