Sunday Recipe: Fajitas with Drunken Peppers and Chimichurri Sauce

Recipe from Meg!

1 bunch fresh parsley

1 bunch fresh cilantro

1-2 cloves garlic

1 large onion (recipe  calls for red but i used sweet white)

2 Tbl red wine vinegar

3 Tbl lemon juice

1/2 cup olive oil

1 pound flank steak or chicken breast

3 poblano peppers, seeded and cut into strips

1/4 cup lager beer

– Combine the parsley and cilantro (leaves and stems), garlic, half the onion, 1 Tbl salt, 1 tsp pepper, vinegar, 2 Tbl lemon juice, and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak (or chicken) with a fork several times; place in a bag with half of the sauce. Seal the bag and turn to coat; refrigerate for at least an hour. Cover and reserve the remaining sauce.

– Preheat grill to med-high. Remove steak from bag, season with salt and pepper and grill until med-rare, about 6 minutes per side.

– Heat skillet and saute peppers and onions, about 8 minutes. Add beer, cover and continue cooking about 5 minutes.

This chimichurri sauce is also excellent on salmon and is awesome on eggs the next morning!

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