Description
Tender strips of seared flank steak and sautéed peppers topped with a bright, zesty Argentinian-style chimichurri sauce.
Ingredients
Scale
- 1.5 lbs flank steak, sliced into thin strips against the grain
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh flat-leaf parsley, finely minced
- 2 tablespoons fresh oregano, finely minced
- 3 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil (for sauce)
- Salt and pepper to taste (for sauce)
- 8 small flour or corn tortillas
Instructions
- In a small bowl, combine minced parsley, oregano, garlic, red wine vinegar, 1/4 cup olive oil, salt, and pepper. Stir well and let the sauce sit for 15 minutes.
- Toss the steak strips with 1 tablespoon of olive oil, cumin, chili powder, salt, and black pepper until evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add sliced peppers and onions, sautéing until charred and tender (about 5 minutes). Remove from pan and set aside.
- Increase heat to high. Add the seasoned steak strips in a single layer. Sear without moving for 2-3 minutes, then flip and sear for another 2 minutes until browned.
- Return the sautéed vegetables to the pan with the steak and toss for 1 minute to combine.
- Remove from heat and let the meat rest on a platter for 3 minutes.
- Warm tortillas in a pan or microwave. Serve the steak and peppers in the tortillas and drizzle generously with the fresh chimichurri.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Fusion