Chimichurri Marinated Flank Steak Fajitas

You will need:

• Taco size flour tortillas
• 2-3 large red bell peppers (substitute any color peppers you like)
• Med-Lg White onion cut into long strips
• Half of a medium Red onion (roughly chopped)
• 1-2 lb Flank steak
• 1 bunch fresh Parsley 
• 1 bunch fresh Cilantro
• 6 cloves garlic
• 3 tablespoons Salt
• 3 tablespoons Pepper
• 4 tablespoons Red wine vinegar
• 4 tablespoons lemon juice
• 3/4 cup extra virgin olive oil
• 2 tablespoons vegetable oil
• Sour cream  

Chimichurri marinade/sauce:

Pinch all the Parsley and Cilantro from the stems (some stem is fine) and place into a food processor or blender. Add red onion, garlic cloves, salt, pepper,  red wine vinegar, lemon juice, olive oil, and blend until smooth. Add more salt to taste, and olive oil to the mixture if it's too thick.

Place steak in a baking pan and puncture holes in the steak with a knife. Cover the steak with Chimichurri sauce, flip over and cover the other side as well. Let sit out in room temperature for at least 1 hour. 

Reserve at least a half cup (if not more) of sauce to use on fajitas.

Grill Steak on BBQ until medium rare. Take off the grill and tent with tinfoil 5-10 minutes before slicing.

Start at the corner of the steak and slice diagonally. Slicing the long strips in half for shorter strips.

Fajita Veggies:

Cut peppers and onions into strips and place in a pan with 2 tablespoons vegetable oil, plus seasoning to taste. I just use salt and pepper. Saute veggies in the oil on medium heat with the lid on until tender. Remove the lid and cook on high heat until most of the moisture is gone and veggies blacken slightly.

Heat your tortillas on a flat griddle or in the microwave/oven until warm and slightly crispy.

Layer Meat, veggies, sour cream and chimichurri sauce into tortilla and serve.

Chipotle Tabasco goes great as a hot sauce with this recipe.