Skirt steak fajitas with chimichurri sauce

Step 1/5

• 1 jalapeno peppers
• ½ clove garlic
• 10 g flat leaf parsley
• 1½ tbsp cilantro
• 62½ ml olive oil
• 1½ tbsp white vinegar
• ½ bay leaf
• salt
• pepper

• food processor
• cutting board
• knife

Seed and dice jalapeno peppers. Mince garlic. Chop herbs roughly. Combine olive oil, vinegar, parsley, cilantro, bay leaf, jalapeno peppers, salt, and pepper in the bowl of a food processor, process for one minute. Set aside.

Step 2/5

• 1½ tbsp olive oil
• 450 g skirt steak
• salt
• pepper

• grill or cast-iron skillet
• barbecue tongs

Preheat grill for approx. 15 – 20 min. or cast-iron skillet over medium heat for approx. 1 – 2 min. Add some olive oil. Season the skirt steak with kosher salt and pepper and sear the first side for approx. 2 - 3 min. before flipping to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.

Step 3/5

• 160 g soft flour tortilla

• grill or cast-iron skillet

Warm tortillas in an oven, skillet, or on the grill before serving.

Step 4/5

• cutting board
• knife

Serve by slicing the steaks into thin slices, always cutting the steaks against the grain of the meat for maximum tenderness.

Step 5/5

• ½ tomato
• ½ bermuda onion
• 10 g watercress

Place sliced skirt steak on a tortilla. Add sliced tomato, sliced onion, and watercress. Then, drizzle with chimichurri. Fold and serve with more chimichurri.

Enjoy your meal!