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.
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.