Chimichurri Steak for Fajitas
I love Mexican. Actually, that’s a lie. I don’t just love Mexican food. I LOVE Mexican food!
And honestly, what’s not to love? Spicy meat, avocado and peppers all smothered in cheese. Excuse me while I wipe the drool off my screen.
So whenever Cinco de Mayo rolls around, I take advantage of yet another reason to whip up a yummy Mexican dish.
This year, I decided to make Chimichurri Steak fajitas. I love chimichurri sauce and it’s something I don’t eat often enough. The combination of cilantro, lime and spice adds a nice punch of flavor to your dish, and I figured it would be lovely with our fajitas.
There’s a few different ways to make chimichurri sauce, but here’s how I made mine!
1/2 a bunch of cilantro
1/2 a bunch of flat-leaf parsley
Juice of 3 limes
A pinch of cayenne pepper
1 teaspoon of cumin
1 teaspoon of garlic salt
1/2 cup of olive oil
1 skirt steak (you can substitute with chicken, shrimp or fish if desired)
Remove the stems from the cilantro and parsley and add leaves to blender. Add lime juice, seasoning and olive oil. Cover and blend until smooth. Either brush all of chimichurri sauce onto your steak or set some aside for dipping later! Cook steak (or meat of your choice) until done. Enjoy!