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1
To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas.
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2
Place remaining marinade in a resealable plastic bag and add steak.
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3
Coat well and marinate for at least 1 hour.
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4
Preheat grill to medium-high.
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5
Remove steak from marinade and discard marinade.
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6
Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side.
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7
Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
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8
Meanwhile, warm tortillas on the grill.
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9
Slice the steak on the bias into thin slices.
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10
To serve, place meat on each tortilla and top with Drunken Peppers.
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11
Drizzle chimichurri sauce over the filling and form into a loose fold.
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12
Drunken Peppers:
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13
In a large saute pan heat 2 tablespoons oil over medium-high heat.
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14
When shimmering, add peppers and onion.
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15
Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes.
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16
Add beer and cover.
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17
Cook a few minutes more until the peppers and onion are tender.
