Chimichurri Steak Fajitas.
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Half Baked Harvest · by Tieghan Gerard★ 4.7 (36)

Chimichurri Steak Fajitas.

NUTRITION · PER SERVING95M COOK
CAL 38%·PRO 65%
CARBS 55G29% OF CAL
7G FIBER0G ADDED0G INTRINSIC33G OTHER14G TOTAL SUGAR
FAT 46G55% OF CAL
10G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled steak fajitas with chimichurri flavors, served with peppers, fresh toppings, and tortillas. Festive and fun to eat, loaded with fresh herbs and vegetables.

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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Zest + juice of 2 limes
  • Salt + pepper
  • 1 1/2 pound flank steak (cut into 2-3 three smaller pieces)
  • 1 red bell pepper (seeded + sliced)
  • 1 yellow pepper (seeded + sliced)
  • 1 poblano pepper (seeded + sliced)
  • 6-8 Old El Paso Flour Tortillas (warmed)
  • Queso fresco or cotija cheese (crumbed)
  • Guacamole or sliced avocado (for serving)
  • 1 cup fresh cilantro (finely chopped)
  • 1 cup fresh parsley (finely chopped)
  • 1-2 leave jalapenos or serrano chiles (seeded + chopped ( some seeds in for more heat if desired))
  • 4 cloves garlic (minced or grated)
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt (to taste)
  • 1 cucumber (diced)
  • 1 mango (peeled + diced)
  • Juice of 2 limes
  • 1/3 cup fresh cilantro (chopped)
  • 1-2 leave jalapenos (seeded + chopped ( some seeds in for more heat if desired))
  • Pinch of salt (to taste)
PREP
10M
SODIUM
1128MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.