Recipe By Joy Manning and Tara Desmond from Almost Meatless
Fajitas are great for a crowd and the perfect recipe for incorporating small amounts of meat with lots of complementary ingredients. This version calls on chimichurri sauce, the staple condiment of Argentina, which is also home to the culinary world’s best known grass-fed beef. If you are serving fewer people, cut the steak in half across the grain and tightly wrap and freeze the other half, or use it for steak salad. Make these fajitas all veggie by swapping in portobellos, bell peppers, and eggplant for the steak. Serve with rice, black beans, and salad. Flank steak and skirt steak are both good cuts for fajitas and are best cooked to medium-rare.
Serves 6 to 8
- 4 cups loosely packed fresh parsley leaves
- 2 cups loosely packed fresh cilantro leaves
- 1 medium jalapeño, seeded and coarsely chopped
- 3 cloves garlic
- ½ teaspoon toasted cumin seeds
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lime juice (about 2 limes)
- 2 tablespoons red wine vinegar
- ½ cup olive oil
For the Fajitas
- 1 medium green zucchini (about 1 pound), sliced ¼ inch thick lengthwise
- 1 medium yellow zucchini (about 1 pound), sliced ¼ inch thick lengthwise
- Salt and pepper
- 1 medium red onion, sliced into ¼-inch-thick rings
- 1 flank steak or skirt steak (about 1½ pounds)
- 12 or more 6-inch flour or corn tortillas
- 1 cup sour cream (optional)
- 1 cup grated cheddar cheese (optional)
- 1. To make the Chimichurri: Combine the parsley, cilantro, jalapeño, garlic, cumin seeds, salt, pepper, lime juice, and vinegar in the bowl of a food processor. Pulse three or four times, forming a coarse paste. With the processor running, add the oil through the food chute in a steady stream, forming a textured sauce. Taste for seasoning and adjust as needed. Reserve ¼ cup of the sauce for the marinade, and transfer the rest to a small serving bowl and set aside.
- 2. To make the fajitas fixings, lightly brush the zucchini strips with half of the reserved chimichurri, sprinkle with salt and pepper, and place in a zippered storage bag along with the onion.
- 3. Season the steak with pepper and rub the remaining chimichurri on both sides. Let the zucchini and the steak sit at room temperature for 30 minutes.
- 4. Preheat the grill to medium-high.
- 5. Season the steak with salt and grill for 6 to 8 minutes per side for medium-rare. At the same time, grill the zucchini slices and onion rings for about 3 minutes per side, until grill marks appear and the vegetables are just tender. Transfer the grilled zucchini and onions to a plate, stacking them so the heat continues to cook them a bit. Grill the tortillas for about 30 seconds per side, until warm and slightly blackened. Wrap in foil to keep warm.
- 6. Remove the steak from the grill and let it sit for about 10 minutes. Slice the meat very thin, across the grain.
- 7. To assemble the fajitas, pile 2 strips of steak and several pieces of zucchini and onion on each grilled tortilla. Drizzle with chimichurri sauce and roll it up, or leave the assembly to the crowd. Serve with sour cream and cheese if you like.