Skirt steak fajitas with chimichurri sauce

Skirt steak fajitas with chimichurri sauce

Based on 15 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
450 g
skirt steak
tbsp
olive oil
160 g
soft flour tortillas (6 inch)
½
tomato (sliced)
½
small bermuda onion (sliced)
10 g
watercress (washed, dried and coarsely chopped)
62½ ml
olive oil
tbsp
white vinegar
1
jalapeno peppers
10 g
flat leaf parsley
tbsp
cilantro
½ clove
garlic
½
bay leaf
sea salt
black pepper
MetricImperial

Utensils

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

How-To Videos

chimichurri-sauce

Chimichurri sauce

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal775
Fat50 g
Protein33 g
Carb45 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.
    • 1 jalapeno peppers
    • ½ clove garlic
    • 10 g flat leaf parsley
    • tbsp cilantro
    • 62½ ml olive oil
    • tbsp white vinegar
    • ½ 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.
    • tbsp olive oil
    • 450 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.
    • 160 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.
    • ½ tomato
    • ½ bermuda onion
    • 10 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.

  • Enjoy your meal!

    Skirt steak fajitas with chimichurri sauce

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