Chimichurri Fajitas

Winnie Abramson, ND

By Winnie Abramson, ND

I had every intention of putting this post up yesterday, and I was supposed to close out the giveaway for the signed copy of Almost Meatless: Recipes That Are Better for Your Health and the Planet last night.

All sorts of family obligations plus gardening chores and building a coop/run for the chickens we’re getting next weekend (and then the Lost finale!) kind of got in the way, though.

20090216almost_meatlessSo here’s the last recipe I’m featuring from this great book.

I’m extending the giveaway by one day so you can still enter until midnight tonight. If you’ve already posted a comment on one of my last two blog posts, you’re all set.

If you haven’t entered the giveaway yet, just leave a comment at the end of this post telling me how you feel about seeing recipes that involve meat on this blog. Your comment is your entry. I really want to know what you think, so please be honest!

I will pick a winner at random tomorrow.

A few notes about the recipe:
Chimichurri is an Argentinian condiment that typically includes parsley, garlic and chiles. I’ve never made it before, and I really fell in love with Tara and Joy’s version. I used a dried ancho chile because I didn’t have a jalapeno and I used equal parts cilantro and parsley. It comes together in a flash in a food processor, and I’ll definitely be making it again.

I used a grass-fed skirt steak, which I personally prefer over flank steak. If you’d like to make these vegetarian, you can substitute grilled portobello mushrooms, bell peppers, and eggplant for the beef. Use corn tortillas if you don’t eat gluten. Add rice, black beans and a salad for a great Mexican meal. My 11 year old son thought these were the best fajitas he’s ever had, by the way…


Chimichurri Fajitas
From Almost Meatless by Joy Manning and Tara Mataraza Desmond; shared here with permission of the authors
Serves 6 to 8


*4 cups loosely packed fresh parsley leaves
*2 cups loosely packed fresh cilantro leaves
*1 medium jalapeno, seeded and coarsely chopped
*3 cloves garlic
*1/2 teaspoon toasted cumin seeds
*1 teaspoon salt
*1/2 teaspoon freshly ground black pepper
*2 tablespoons freshly squeezed lime juice (about 2 limes)
*2 tablespoons red wine vinegar
*1/2 cup olive oil


*1 medium green zucchini (about 1 pound), sliced 1/4 inch thick lengthwise
*1 medium yellow zuccini (about 1 pound), sliced 1/4 inch thick lengthwise
*Salt and pepper
*1 medium red onion, sliced into 1/4-inch-thick rings
*1 flank steak or skirt steak (about 1 1/2 pounds)
*12 or more 6-inch flour or corn tortillas
*1 cup sour cream (optional)
*1 cup grated cheddar cheese (optional)

Chimichurri Preparation:

1. Combine the parsley, cilantro, jalapeno, garlic, cumin seeds, salt, pepper, lime juice, and vinegar in the bowl of a food processor.

chimichurri before

2. Pulse three or four times, forming a coarse paste. With the processor running, add the oil through the food chute in a steady stream, forming a textured sauce.

chimichurri after

3. Taste for seasoning and adjust as needed. Reserve 1/4 cup of the sauce for the marinade, and transfer the rest to a small serving bowl and set aside.

Fajita Fixings:

1. Lightly brush the zucchini strips and the onion with half of the reserved chimichurri and sprinkle with salt and pepper.


2. Place in a a zippered storage bag. Season the steak with the pepper and rub the remaining chimichurri on both sides.


3. Let the vegetables and the steak sit at room temperature for 30 minutes.

4. Preheat the grill to medium-high.

5. Season the steak with salt, and grill for 6 to 8 minutes per side for medium-rare. At the same time, grill the zucchini and onion slices for about 3 minutes per side, until grill marks appear and the vegetables are just tender. Transfer the grilled zucchini and onions to a plate, stacking them so the heat continues to cook them a bit.


6. Grill the tortillas for about 30 seconds per side, until warm and slightly blackened. Wrap in foil to keep warm.

7. Remove the steak from the grill and let it sti for about 10 minutes. Slice the meat very thin across the grain.

Assemble the Fajitas:

1. Pile 2 strips of steak and several pieces of zucchini and onion on each grilled tortilla. Drizzle with chimichurri sauce and roll it up, or leave the assembly to the crowd. Serve with sour cream and cheese if you like.

The only problem with these fajitas was trying to keep them away from my big dog. She’s a very big fan of steak!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.