Friday, July 16, 2010

Fajitas with Chimichurri

It’s summertime! To me, that means grilling. Unfortunately, my apartment does not have room for an outdoor grill. That doesn’t mean I can’t grill, though! A grill pan can make a decent substitute. Whether you’re grilling indoors or out, grilled steak fajitas are a great summer dish. Here, the chimichurri sauce makes them extra special. In fact, I used the leftover sauce on everything. It’s especially good on turkey sandwiches.

So fire up your grill and throw on a steak, chop up your favorite toppings, and mix up this chimichurri from Bobby Flay.

As you can see, I sauted some peppers and onions, made guacamole, sliced some grape tomatoes, and chopped some lettuce in addition to the chimichurri. 

Chimichurri Sauce:

1 cup cilantro leaves
1 cup flat leaf parsley leaves
1/2 cup mint leaves
4 cloves garlic, roughly chopped
3/4 to 1 cup olive oil
1/4 to 1/3 cup red wine vinegar
Salt & Pepper to taste


1) Pulse the herbs and garlic in a food processor until coarsely chopped.
2) Add oil and vinegar a bit at a time and pulse until it reaches a soupy vinaigrette consistency.
3) Salt and pepper to taste.
4) Enjoy!!!

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