Skirt steak fajitas with chimichurri sauce

Based on 13 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
900 g skirt steak
3 tbsp olive oil
320 g soft flour tortillas (6 inch)
tomato (sliced)
small bermuda onion (sliced)
20 g watercress (washed, dried and coarsely chopped)
125 ml olive oil
3 tbsp white vinegar
jalapeno peppers
20 g flat leaf parsley
3 tbsp cilantro
1 clove garlic
bay leaf
sea salt
black pepper
Metric
Imperial

Utensils

  • food processor
  • cutting board
  • knife
  • grill or cast-iron skillet
  • barbecue tongs

Nutrition per serving

Cal
775
Protein
33 g
Fat
50 g
Carb
45 g
  • Step 1/5

    Seed and dice jalapeno peppers. Mince garlic. Chop herbs roughly. Combine olive oil, vinegar, parsley, cilantro, bay leaf, jalapeno peppers, salt, and pepper in the bowl of a food processor, process for one minute. Set aside.
    • jalapeno peppers
    • 1 clove garlic
    • 20 g flat leaf parsley
    • 3 tbsp cilantro
    • 125 ml olive oil
    • 3 tbsp white vinegar
    • bay leaf
    • salt
    • pepper
    • food processor
    • cutting board
    • knife

    Seed and dice jalapeno peppers. Mince garlic. Chop herbs roughly. Combine olive oil, vinegar, parsley, cilantro, bay leaf, jalapeno peppers, salt, and pepper in the bowl of a food processor, process for one minute. Set aside.

  • Step 2/5

    Preheat grill for approx. 15 – 20 min. or cast-iron skillet over medium heat for approx. 1 – 2 min. Add some olive oil. Season the skirt steak with kosher salt and pepper and sear the first side for approx. 2 - 3 min. before flipping to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.
    • 3 tbsp olive oil
    • 900 g skirt steak
    • salt
    • pepper
    • grill or cast-iron skillet
    • barbecue tongs

    Preheat grill for approx. 15 – 20 min. or cast-iron skillet over medium heat for approx. 1 – 2 min. Add some olive oil. Season the skirt steak with kosher salt and pepper and sear the first side for approx. 2 - 3 min. before flipping to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.

  • Step 3/5

    Warm tortillas in an oven, skillet, or on the grill before serving.
    • 320 g soft flour tortilla
    • grill or cast-iron skillet

    Warm tortillas in an oven, skillet, or on the grill before serving.

  • Step 4/5

    Serve by slicing the steaks into thin slices, always cutting the steaks against the grain of the meat for maximum tenderness.
    • cutting board
    • knife

    Serve by slicing the steaks into thin slices, always cutting the steaks against the grain of the meat for maximum tenderness.

  • Step 5/5

    Place sliced skirt steak on a tortilla. Add sliced tomato, sliced onion, and watercress. Then, drizzle with chimichurri. Fold and serve with more chimichurri.
    • tomato
    • bermuda onion
    • 20 g watercress

    Place sliced skirt steak on a tortilla. Add sliced tomato, sliced onion, and watercress. Then, drizzle with chimichurri. Fold and serve with more chimichurri.