Fajitas & Chimichurri

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There’s a phenomenon at Mexican restaurants known as the fajita effect. Basically, when someone puts in an order of fajitas, the kitchen imminently begins preparing more knowing that once the smell and sizzling sounds of marinated beef begins traveling through the restaurant, other customers are bound to follow with the same order. This can be true at home, too. Cook an order of fajitas up for friends and once your cast iron begins to sizzle, you’ll notice a calming silence that follows as everyone eagerly awaits the coming feast.

INGREDIENTS

STEAK FAJITAS (Serves 2):

  • 2 lb flank steak (or skirt steak)

  • 1 cup canola oil

  • 1 orange, thinly sliced

  • 1 small white onion, thinly sliced

  • 2 jalapeño, seeded and diced

  • ⅓ cup fresh lime juice

  • ¼ cup white vinegar

  • 1 TBS cumin

  • 1 TBS chili powder

  • 2 TBS garlic powder

  • 2 TBS onion powder

  • 1 TBS black pepper

  • 2TBS salt

STEAK DONENESS TEMPERATURE:

  • Rare - 125°-130°F

  • Medium Rare - 135°F

  • Medium - 145°F

  • Medium Well - 150°F

  • Well Done - why?

CHIMICHURRI:

  • ½ shallot, finely chopped

  • 1 Fresno chile, seeded & finely chopped

  • 2 garlic clive, minced

  • ¼ cup red wine vinegar

  • 1 tsp salt

  • ¼ cup cilantro, finely chopped

  • 2 TBS parsley, finely chopped

  • 1 TBS fresh oregano, finely chopped

  • ⅓ + 1 TBS olive oil

GO FOR IT

STEAK FAJITAS:

  1. If necessary, slice flank steak so it is no thicker than ½ inch

  2. In a bowl, whisk together canola oil, lime juice, vinegar, cumin, chili powder, garlic powder, onion powder, pepper, and salt

  3. Put flank steak in a large freezer bag, then pour in oil mixture and massage into meat with your hands until it is well incorporated

  4. Add diced jalapeño with thinly sliced orange and white onion to bag (I used a mandolin to get them extra thin) and mix well

  5. Seal bag and marinate in refrigerator overnight

  6. When steak has finished marinating, remove from bag, pat dry, and discard your marinate

  7. In a large cast iron skillet, heat 2 or 3 TBS of oil on high heat and cook while searing on both sides for about 3 minutes per side (this can also be done on a grill)

  8. Let meat rest 5 to 10 minutes before slicing against the grain about ½ inch thick

CHIMICHURRI:

  1. In a bowl, mix shallot, chile, garlic, vinegar, and salt and let sit for at least 10 minutes

  2. When ready, whisk in cilantro, parsley, and oregano

  3. Finally, whisk in olive oil until well combine

  4. Refrigerate for at least 3 hours before using

NOTES:

Be sure to pat your meat dry after it’s been in the marinate or you won’t get a nice char on the steak’s surface which can really contribute to your overall flavor.

If you have a digital food thermometer, I’ve also added the doneness scale for your reference. 3 minutes per side should do it for medium rare but if you’re looking for something different then just take some readings as you cook. Your goal is to remove the steak at about 5°F less than what you want because it will continue to cook after removed from heat.