These were some of the best fajitas I've made. They were a bit more labor intensive and were worth the wait. This was my first attempt at a chimichurri sauce and it was so fresh tasting and smelling; I will definitely begin to incorporate this into more meals.
Steak Fajitas with Chimichurri Sauce -
In the bowl of a food processor combine one bunch of fresh parsley.
One bunch of cilantro, just throw the whole thing in there.
2 cloves of garlic. It's really two cloves, I just got a little, umm overzealous when I smashed the second clove.
One-half of a red onion sliced.
1 tablespoon coarse sea salt.
1 teaspoon coarse black pepper.
2 tablespoons of red wine vinegar.
2 tablespoons lemon juice.
And finally, 1/2 cup olive oil.
Pulse in the food processor until you get a nice thick and smooth chimichurri sauce. You will get weak at the wonderful aroma you have produced!
I really don't know how large this London Broil is, I would guess about 2 lbs. Pierce both sides of the beef with a fork over the surface of the beef on both sides. Place in a resealable plastic bag.
Pour half of the chimichurri sauce into the bag. Seal the bag and massage the sauce into the London Broil to thoroughly coat the beef. Refrigerate for at least 1 hour. Cover and place the remaining sauce in the fridge for later.
Preheat the grill and remove the steak from the bag, sear the meat on high heat for about 5 minutes per side then move to indirect heat until desired doneness. Move London Broil to a platter and tent with foil.
Ok, we're almost done! Heat 1 tablespoon olive oil in a large skillet over medium-high heat. 1 de-seeded, thinly sliced jalapeno pepper, the other half of the red onion, sliced, and one large red bell pepper thinly sliced. Season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges.
Ok now for the fun part! Add 1/4 cup of a lager beer and continue cooking for about 5 minutes. I felt the lager beer would add a little more flavor than a regular beer or a light beer.
Warm the tortillas on the grill. Our gas grill ran out of propane at this point so I heated the tortillas in a 425 degree oven for about 3 minutes per side. I wouldn't use the boiler!
Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with a tablespoon lemon juice; drizzle over the fajitas. Sprinkle a little grated manchego cheese and you've just made an over the top steak fajita!