Tender & juicy slices of steak with bell peppers and onion served with warm tortillas and an avocado chimichurri sauce make for an ideal weeknight dinner ready in 20 minutes!
Fajitas are always a crowd pleaser when your looking for something quick and easy to make during the week. They’re so fast and simple. Just marinate the steak, give it a sear, cook your peppers and onions and serve with your favorite toppings! YUMM
The secret to the meat is the marinade. For tender, juicy slices of steak you need to marinade your meat for at least 2 hours up to 8 hours ahead of time and thinly slice it against the grain. The marinade helps to tenderize the meat and also infuse it with delicious flavours.
Flat iron, flank steak and skirt steak are the best cuts of beef for fajitas. We usually use flat iron steak; however with everything going on it was hard to find the right cut of meat. The store has these big sirloins on sale which is also a tough cut of meat to cook with since it can get chewy. Whichever cut of beef you use be sure to do the marinade and cut very thin slices of beef when serving to avoid the meat being too chewy.
To cook the flat iron steak, skirt steak or in our case sirloins, heat a large skillet or grill pan over medium-high heat. Coat the skillet or grill with a bit of oil and cook each side of the steak for about 3-5 minutes, depending on how thick it is. If you have a BBQ outside and your able to use it go ahead and throw your meat on the hot grill.
We cooked our peppers and onions in a cast iron skillet while the steak was resting. Once your peppers and onions are almost ready its time to slice the meat and add it to the cast iron skillet. Serve directly in the cast iron pan and top with avocado chimichurri sauce.
We hope you enjoyed this easy weeknight dinner!
1. In a large resealable plastic bag (or a large mixing bowl) add all the ingredients for the marinade and toss to combine.
2. Cover and marinate in the fridge for 2 hours up to 8 hours.
3. Prepare the chimichurri sauce: Add the cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped. Add the red wine vinegar and the olive oil, pulse 5 times. The chimichurri sauce should be emulsified and the herbs coarsely chopped. Transfer the chimichurri sauce to a medium bowl. Cut the avocado into 1/2-inch dice. Add the avocado to the chimichurri and gently stir to combine. Cover and refrigerate until ready to use.
4. Preheat grill to high heat. If cooking indoors, heat your grill pan or cast iron skillet.
5. Remove steak from marinade and season both sides with salt + pepper. Set prepared steak directly on grill and cook for 3-4
minutes without touching. Turn and cook for one more minute if using a flat iron steak and 3-4 minutes if cooking a sirloin. You want your steak temperature to be medium well. Allow to rest while cooking onions and peppers. Optional to tent the steak with foil to keep warm
6. On the stove heat a cast iron skillet to high heat. Add olive oil, onions, peppers, green chilies, jalepenos and a tablespoon of taco seasoning cooking until slightly charred, stirring often.
7. Thinly slice the steak and serve overtop warm vegetables, top with avocado chimichurri and warm tortillas. Optional to serve alongside
some other toppings like sour cream, salsa or shredded cheese and hot sauce!