Father’s Day Fajitas with Chimichurri Sauce
June 4, 2012
•Le Cordon Bleu
•Le Cordon Bleu
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Father’s Day Fajitas with Chimichurri Sauce
Your dad might not be all that into “dude food”. You know, the kind of stuff that gets garbaged down on every episode of “Man vs. Food”, but you can bet that he is usually in the mood for a delicious steak, even if he doesn’t chase down the 72-ounce variety. As a budding cooking school student, Father’s Day is the perfect time to test you steak cooking skills.
One of the best ways to enjoy steak is in fajitas. The peppers, onions, garlic, and other ingredients accentuate the flavor of the beef and make this dish a Father’s Day pleaser. You could make dad fajitas with chicken or shrimp, but we prefer the beef version. Paired with our spicy, Argentinian Chimichurri sauce, these fajitas will make a great meal for dad this Father’s Day.
Steak Fajitas Recipes
The skirt steak traditionally used in fajitas is tough and somewhat flavorless. Follow the marinating and cooking instructions carefully to get the best flavor from the steak. There may be a lot of ingredients, but the preparation is simple, even if you haven’t started your culinary school classes yet.
Fajitas
Ingredients:
• 3 to 4 pounds of skirt steak
• ¼ cup fresh lime juice
• ¼ cup pineapple juice
• ¼ cup orange juice
• ¼ cup dry cooking sherry
• 3 tablespoons of melted butter
• 2 teaspoons fresh ground black pepper
• 2 dried arbol chilies, crushed
• 2 cloves of garlic, minced
• Zest of 1 lemon
• Zest of 1 orange
• 3 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
• 2 yellow onions, cut in half and thick sliced
• Canola oil
Preparation:
• Combine the juice, sherry, butter, pepper, chilies, garlic, and zests in a one-gallon plastic bag. Add the steak and marinate in the refrigerator for 3 to 4 hours
• Heat a large cast-iron skillet over medium-high heat
• Add 3 tablespoons of canola oil. When oil is hot add peppers and onions and cook they start to char, about 10 minutes
• Transfer to a bowl and set aside
• Heat 1 tablespoon of canola oil in the pan over medium-high heat
• Add the steak and cook 3-4 minutes per side
• Remove steak to a cutting board, cover with foil, and let rest for 10 minutes
• After resting cut across the grain into strips ½ to ¾ inches wide
• Transfer meat, peppers, and onions to a serving dish and serve with Chimichurri sauce, corn tortillas, diced tomatoes, guacamole, and sour cream
Chimichurri Sauce
This hot sauce is a great addition to any steak recipe.
Ingredients:
• 2 cups flat leaf parsley, chopped and trimmed of stems
• 6 whole cloves of garlic
• 3 tablespoons of fresh oregano leaves or 1 teaspoon dried
• ¼ cup of red wine vinegar
• ¾ cup of extra virgin olive oil
• ½ teaspoon dried red pepper flakes
• ½ teaspoon fresh ground green pepper
Preparation:
• Add parsley, garlic, and oregano to food processor and pulse 3 or 4 times until garlic is chopped
• Add oil, vinegar, red pepper, and black pepper. Pulse until all ingredients are incorporated. Do not over chop or it will turn into a paste
• Refrigerate for 1 hour before serving
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