Prep Time: 10 minutes | Cook Time: 20 minutes
- 1 1/2 lb flank or skirt steak
- 1 bunch fresh parsley, stems removed
- 1 bunch fresh cilantro, stems removed (Feel free to use more parsley if cilantro isn't your jam)
- 3 cloves garlic
- 2 tbs red wine vinegar
- 1/4 tsp cayenne or crushed red pepper
- 1/2 cup olive oil
- 1 lime
- Salt and pepper, to taste
Combine the parsley, cilantro, garlic, red wine vinegar, and cayenne in a food processor. Pulse to roughly chop, then slowly pour in the olive oil and continue to process. You want it to still be chunky, so don't worry about breaking everything down.
If you don't have a food processor, you can make it by finely chopping everything, then stirring it together. Some people even use a mortar and pestle.
Pour half of the chimmichurri into a sealable container and set aside.
Lay the steak out on a baking sheet. Squeeze the lime over it. Pour the remaining chimichurri over it, spreading it, and flipping to coat both sides. Cover and let rest at room temperature for 1 hour. Alternatively, refrigerate for 2 to 3 hours, but let return to room temperature before cooking.
Salt and pepper the steak, as desired. Cook the fajitas on a medium-high grill for about 5 minutes per side. Remove from grill and wrap in foil. Let rest for 10 minutes before slicing.
Serve with the reserved chimichurri alongside your favorite cookout fixin's.
To stretch that reserved chimichurri and to taste something different, try mixing it with an avocado or two. The creamy avocado will make the sauce wonderfully spreadable, even on burgers, and will help mellow out the chimichurri's herbaceous punch.