The Food Matters Project: Skirt Steak Fajitas with Chimichurri

It's been quite a while since I've brought a piece of meat home, so today's meal was a rare treat in my house. It's 1 pound of grass fed skirt steak, held between a tortilla smeared with guacamole and dotted with onions and peppers. Oh, and the fragrat chimichurri that sort of stole the show.

I used the chimichurri in place of cheese in the fajitas, and loved the flavor it lent to the meal. To make the chimichurri, I used 1/2 a bunch of cilantro and 1/4 bunch of parsley. To that I added a very small garlic clove, pinch of red pepper flakes, and salt. I whirled it in my Vitamix with enough oil to thicken it up. That's it!

For the original recipe, visit Lexi's blog.

Comments

[Lan | angry asian]

your pictures are beautiful! i bet the chimichurri really added a nice kick to your fajitas.

[Jen]

I am reducing the meat we consume in our house too and shifting to farm raised or organic meat. I love the chimichurri.

[Erin]

Mmm. Those fajitas look great. We don't eat a lot of meat either so it's nice to find a great local, responsible source for those special times we do treat ourselves to some.

[Alyssa @ EverydayMaven]

That is one of the best combos! I love your tortillas - are they sprouted?

[Gracie]

Fajitas...Great Idea!!! Looks great.