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1
Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce.
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2
Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce.
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3
Seal the bag and turn to coat the steak; refrigerate for at least 1 hour.
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4
Cover and reserve the remaining sauce.
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5
Preheat a grill to medium-high.
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6
Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side.
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7
Let rest, loosely covered with foil, for 10 minutes.
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8
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
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9
Add the peppers and the remaining sliced onion half; season with salt and pepper.
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10
Saute until the vegetables are softened and caramelized around the edges, about 8 minutes.
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11
Add the beer, cover and cook until the peppers are tender, about 5 minutes.
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12
Warm the tortillas on the grill.
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13
Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions.
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14
Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas.
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15
Serve with lime wedges, if desired.
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16
Photograph by Kana Okada
