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5 from 1 vote

Steak Fajitas with Grilled Onions, Peppers, and Roasted Cherry Tomatoes with Chimichurri Sauce

Do me a favor and don't use packaged fajita seasoning blends. You don’t need them when making this recipe – this marinade is 100% natural and delicious. For a fast dinner, try this Tex-Mex classic with the addition of this Argentinean condiment for a dinner with tons of flavor.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 to 6 servings
Calories: 743kcal


Chimichurri Sauce:

  • 1 cup packed fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup packed fresh cilantro
  • 2 garlic cloves peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Steak Fajitas with Grilled Onions and Peppers:

  • 2 pounds beef flank steak
  • 4 cloves garlic minced
  • ¾ teaspoon salt
  • ¾ cup lime juice
  • ¼ cup vegetable oil divided
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ¼ teaspoon ground black pepper
  • 1 large red bell pepper sliced into strips
  • 1 large yellow bell pepper sliced into strips
  • 12 large green onions trimmed and sliced on the diagonal
  • Flour tortillas

Topping Options:

  • Roasted cherry tomatoes
  • Shredded cheese
  • Crema Mexicana or sour cream
  • Salsa of choice
  • Guacamole


Chimichurri Sauce:

  • Puree all ingredients in a processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Steak Fajitas with Grilled Onions and Peppers:

  • Place steak in a large resealable plastic bag; set aside.
  • In a small bowl combine garlic, salt, lime juice, 2 tablespoons of the oil, the chili powder, cumin, and black pepper. Pour marinade over steak. Seal bag and turn to coat. Marinate in the refrigerator about 1 hour, turning bag once or twice.
  • Remove steak from the marinade and thinly slice steak diagonally across the grain, then and add strips back into the marinade while you cook bell peppers and onions.
  • Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell peppers and onion; cook and stir 3 to 5 minutes. Remove from skillet.
  • In the same skillet add 1 tablespoon of the oil on medium-high heat and add meat; cook and stir 3 minutes or until no longer pink. Remove from skillet.
  • Fill warm tortillas with steak, peppers, and onion. Top with chimichurri sauce and your favorite toppings.


  • Nutrition facts do not include tortilla or any toppings. 


Calories: 743kcal | Carbohydrates: 16g | Protein: 52g | Fat: 53g | Saturated Fat: 20g | Cholesterol: 136mg | Sodium: 942mg | Potassium: 1251mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4892IU | Vitamin C: 118mg | Calcium: 136mg | Iron: 7mg