Steak Fajitas with Chimichurri and Drunken Peppers

This doesn’t happen very often lately, but I’m actually posting a meal today that underwhelmed me. However, I know exactly what the problems were, and if I hadn’t done these two wrong things I think this meal actually would have turned out great.

The first thing I did incorrectly was purchase a different cut of meat than the recipe called for -- I can’t even remember what cut of steak it was, but it was a much tougher cut. The second thing I did incorrectly was try to cook this on my Griddler instead of on the outdoor grill. Bless my Griddler’s heart, but it just can’t grill things very well. That smoky burnt quality that I love about grilling is completely missing.

So, yeah, I messed up the main component of this dish -- the steak. However, the chimichurri sauce was so bright and tangy and flavorful, and the drunken peppers were phenomenal. I’ll be trying this meal again this summer –- with the correct steak, and on the outdoor grill -- and I imagine it’s going to be very good then!

Steak Fajitas with Chimichurri and Drunken Peppers
slightly adapted from Food Network Magazine

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 lime juice, divided
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 beer
8 8-inch flour tortillas

1. Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lime 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.

2. 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.

3. 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.

4. 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 lime juice; drizzle over the fajitas. Serve with lime wedges, if desired.