Steak Fajitas with Chimichurri
Taco Tuesday or Fajita Friday won’t know itself with this recipe! The marinade in particular is delicious!
Serves 4-6 people
2 teaspoons chilli paste (or 1-2 chopped chilli’s)
1/2 bunch of coriander (or a large handful)
4 cloves of garlic
2 limes (juiced)
1 orange (juiced)
1 tablespoon of balsamic vinegar
1/4 cup oil
1 tablespoon of each of the following: cumin, paprika, ground coriander
Salt and pepper to taste
800g-1kg rump steak (fat trimmed)
Any other Mexican toppers you may like
1 bunch of parsley
1 bunch of coriander
1/2 cup olive oil
2 cloves garlic
1 teaspoon chilli flakes
1 teaspoon cumin
1/2 teaspoon salt
Juice of 1 lime.
MARINADE: blend all ingredients until smooth.
Place steak in a large dish, cover with marinade and store in fridge for at least 1-2 hours.
CHIMICHURRI: place all ingredients in a blender and pulse until a consistency like pesto (chunky-ish).
Season steak with salt and pepper and grill for until cooked to your liking (7-10 minutes each side usually).
Slice steak against the grain and build your tacos with filling ingredients.
NOTE Chimichurri is also a great topper on avocado on toast or when used as a pesto.