Ingredients
- 1 bunch fresh parsley, leaves only
- 1 bunch fresh cilantro, leaves only
- 5 clove garlic
- 1/2 clove red onion, roughly chopped
- 2 teaspoon hot paprika
- 2 tablespoon sherry vinegar
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 pound flank steak
- 12 pound (8-inch) flour tortillas
- 1 bunch fresh parsley, leaves only
- 1 bunch fresh cilantro, leaves only
- 5 clove garlic
- 1/2 clove red onion, roughly chopped
- 2 teaspoon hot paprika
- 2 tablespoon sherry vinegar
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 pound flank steak
- 12 pound (8-inch) flour tortillas
- 2 tablespoon olive oil
- 2 tablespoon poblano peppers, seeded and cut into strips
- 2 tablespoon green bell peppers, seeded and cut into strips
- 2 tablespoon red bell peppers, seeded and cut into strips
- 2 tablespoon jalapeno peppers, seeded and cut into strips
- 1 tablespoon large onion, sliced
- 1/2 tablespoon bottle lager beer
Preparation
Baking Directions:
To make the chimichurri marinade and the fajitas: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth.
Reserve half for drizzling on fajitas.
Place remaining marinade in a resealable plastic bag and add steak.
Coat well and marinate for at least 1 hour.
Preheat grill to medium-high.
Remove steak from marinade and discard marinade.
Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side.
Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
Meanwhile, warm tortillas on the grill.
Slice the steak on the bias into thin slices.
To serve, place meat on each tortilla and top with Drunken Peppers.
Drizzle chimichurri sauce over the filling and form into a loose fold.
To make the drunken peppers:In a large sauté pan heat 2 tablespoons oil over medium-high heat.
When shimmering, add peppers and onion.
Season with salt and pepper and sauté until softened and caramelized around the edges, about 6 to 8 minutes.
Add beer and cover.
Cook a few minutes more until the peppers and onion are tender.
