Chimichurri Steak Fajitas

See my TastyKitchen recipe box for my Chimichurri Sauce/Marinade recipe.

Pour the chimichurri sauce over the flank steak and let it marinate in the refrigerator for an hour or two. Remove the steak from the refrigerator a half an hour before you are ready to grill and bring it up to room temperature.

Preheat a cast iron pan over medium/medium-high and add the tablespoon of bacon fat or olive oil. Once hot add in the sliced onion. Leave for a few minutes so it has a chance to caramelize and darken. Stir only a few times until the onions are soft, golden and to your liking.

Remove the onions from the pan and add in the sliced peppers. Like the onions, only stir a few times so the peppers have a chance to char a bit. Add a dash of salt. Remove once the peppers are how you like them.

Start toasting the corn tortillas over medium heat (you can use the the same pan) for about a minute or so on each side.

Preheat your grill to 400 F. Place the marinated flank steak on the hottest part of your grill and cook it for about 7-8 minutes per side, depending on the size of your flank steak and how you like your steak cooked. Remove it from the grill and let it rest for at least 5-7 minutes under a foil tent.

Once rested, slice the flank steak thinly on a slight angle going against the grain of the steak.

Serve the sliced steak on a toasted corn tortilla with the charred peppers and onions and any other toppings you may like.

Optional toppings: torn fresh cilantro, sour cream, sliced avocado, lime wedges and your favorite hot sauce. Enjoy!