Steak Fajitas with Chimichurri for a Flat-Belly Diet
Chimichurri is an Argentinean sauce that can be used as a marinade or sauce for grilled meats. It’s similar to pesto but with a more liquid consistency. Chimichurri is often zesty or spicy and made from parsley, garlic, olive oil, and vinegar. It’s easy to personalize this sauce to your liking by adding your favorite herbs and spices. This sauce would also be scrumptious in pasta or with baked fish or chicken.
Make the Chimichurri first; then cook the steak. Switch up this recipe by using corn tortillas instead of whole grain, or toss in chicken in place of the beef.
Prep time: 10 minutes
Cook time: 8 minutes
Yield: 6 servings
Chimichurri (recipe follows)
1 teaspoon canola oil
1 Vidalia (or other sweet) onion, thinly sliced
1 yellow bell pepper, thinly sliced
One 16-ounce top sirloin steak
Six 6-inch whole-grain tortillas
In a cast-iron skillet, cook the sirloin over medium-high heat for about 2 minutes on each side. Remove from the pan and allow to rest on a cutting board.
Heat the canola oil in the pan and sauté the onion and pepper until softened.
Warm the tortillas in the microwave for 10 seconds.
Serve the tortillas warm with the onions, peppers, and steak, and top with Chimichurri.
3 cloves garlic
1/2 cup cilantro
1/2 cup parsley
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1 lime, juiced
2 tablespoons extra-virgin olive oil
1 tablespoon water
1/2 teaspoon white wine vinegar
In a food processor, pulse the garlic. Add the cilantro, parsley, red pepper flakes, salt, lime juice, olive oil, water, and vinegar, and pulse until combined.
Per serving: Calories 310 (From Fat 149); Fat 17g (Saturated 5g); Cholesterol 39mg; Sodium 227mg; Carbohydrate 22g (Dietary Fiber 3g); Protein 19g.