Fajita Salad with Cilantro Chimichurri

Fajita Salad with Cilantro Chimichurri

Fajita Salad with Cilantro Chimichurri

Have you tried Chimichurri?

Until a few months ago I had never tried this sauce. Wow! Was I missing out.

I was a little bored when it came to grilling steak and decided that the recipe over at  40 Aprons might be interesting. I, thought it was perfect, but parsley is not my families favorite herb.  Excluding the parsley and increasing the cilantro was the perfect Chimichurri for my men. (Funny, cuz it’s the opposite for Cheryl @ 40 Aprons.)

For now, I can’t get enough of it.  On leftover steak sandwiches,  grilled pork or chicken, it packs a flavor punch and seasons grilled meat to perfection.

Last night, I had leftover chimichuri sauce in the fridge and a desire for Panzanella,  so Fajita Salad with Chimichurri was born.  I had not planned it as a blog post, but it came together so perfectly that I snapped a few pictures before the family impatiently sat down. Literally between moments where son #3 was picking out pieces from the bowl.

I hope you come to enjoy this as much as we did, it’s so quick and easy.

Fajita Salad with Cilantro Chimichurri 2

Fajita Salad with Cilantro Chimichurri

 

Ingredients for the Salad:

2-3 lbs beef flap meat

1 red bell pepper, seeded and quartered

1 orange bell pepper, seeded and quartered

1 red onion, peeled and quartered

optional – any other vegetables you love to grill, I added asparagus.

 

Ingredients for the Chimichurri:

  • 1 cup of olive oil
  • ¼ cup of lemon juice
  • 3/4 cup cup chopped fresh cilantro
  • 2 tablespoons of fresh chopped garlic
  • 1 tablespoon of dry oregano
  • 1 tablespoon of red crushed pepper (optional)
  • 1 tablespoon Salt  (Cheryl @ 40 Aprons is right this amount is perfect, it’s salty, but delicious!)

 

Preparation:

Make the Cilantro Chimichurri first. Refrigerate for a few hours if possible before grilling the meat and vegetables.

Chimichurri:

Add the cilantro, garlic, and oregano to a food processor and pulse until finely chopped.  Add lemon juice and oil, process until blended just a few pulses.  Pour into serving dish, add crushed red pepper and salt, stir to combine.  Refrigerate until needed, up to 2 weeks.

Meat and Vegetables:

Heat grill until hot,  lightly oil vegetables and arrange on grill.  Grill the vegetables for 3-5 minutes until they are a little charred, turn and grill for 2-4 minutes.  The onions may take a little longer.  Remove vegetables to a serving bowl and cover with foil to keep warm.

Turn grill up to high and arrange flap meat in a single layer, no seasoning is needed, the Chimichurri will take care of that.  Grill the meat for 5 minutes on the first side, flip the meat and grill 2 – 3 more minutes.  Remove and cover for about 5 minutes to rest.

While the meat rests, coarsely chop the vegetables.  After the vegetables are chopped, the meat should be ready to chop.  Add the chopped meat to the bowl.

Pour the Cilantro Chimichurri over the fajita mixture and toss to combine.

Note:  I also drizzled a sliced sourdough loaf with olive oil and grilled it cut side down for 5 minutes, then spread some of the Cilantro Chimichurri on it to serve with the Fajita Salad, fulfilling my desire for Panzanella. So perfect!

Fajita Salad with Cilantro Chimichurri 3

 

 

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