Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers

1. 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.

2. 2

   Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce.

3. 3

   Seal the bag and turn to coat the steak; refrigerate for at least 1 hour.

4. 4

   Cover and reserve the remaining sauce.

5. 5

   Preheat a grill to medium-high.

6. 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.

7. 7

   Let rest, loosely covered with foil, for 10 minutes.

8. 8

   Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

9. 9

   Add the peppers and the remaining sliced onion half; season with salt and pepper.

10. 10

    Saute until the vegetables are softened and caramelized around the edges, about 8 minutes.

11. 11

    Add the beer, cover and cook until the peppers are tender, about 5 minutes.

12. 12

    Warm the tortillas on the grill.

13. 13

    Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions.

14. 14

    Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas.

15. 15

    Serve with lime wedges, if desired.

16. 16

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.