Cook a Mexican Fajitas Dish by Spreading Wheat thin tortillas appetizing juicy beef steak, sliced thin slices and stewed in beer moderately hot peppers blanched with onions, and Top with refreshing Latin American chimichurri sauce. Chimichurri is made from a lot of greens and used here not only for serving dishes, but also as a marinade for meat, soaking it with its aromas. Fry pickled grilled beef until lightly cooked so that the meat remains tender, and cut it thinly against the fibers for your convenience bite and enjoy fajitas. Share with friends: 
Time: 1 hour. 55 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 bunch fresh parsley
- 1 bunch of fresh cilantro
- 1-2 cloves of garlic
- 1 large red onion, sliced in half rings
- 2 tbsp. l red wine vinegar
- 3 tbsp. l lemon juice
- 0.5 tbsp. + 1 tbsp. l olive oil
- 450 gr cervical-scapular beef or top round steak
- 3 peppers blanched, peeled and stripped
- 1/4 Art. lagers
- 8 wheat tortillas with a diameter of 20 cm.
- Lime wedges, for serving (optional)
Recipes with similar ingredients: parsley, cilantro, garlic, onion red, wine vinegar, lemon juice, beef, jalapeno peppers, light beer, tortilla, lime
Recipe preparation:
- Combine parsley and cilantro in a food processor (leaves and stems), garlic, half chopped onion, 1 tbsp. l salt, 1 tsp black pepper, vinegar, 2 tbsp. l lemon juice and 0.5 tbsp. olive oils; grind until a thick and uniform sauce chimichurri. Add a fork several times on both sides of the steak; put it in a sealed plastic bag with ziplock and add half the whole sauce. Seal the bag and remember to cover steak with sauce. Put in the refrigerator for at least 1 hour. Cover the remaining sauce and set aside.
- Preheat the grill to moderate heat. Take the steak out of the bag. (no sauce needed), salt and pepper and grill until weak roast, about 6 minutes on each side. Leave the meat rest by loosely covering it with foil for about 10 minutes.
- Meanwhile, in a large frying pan over moderate heat heat the remaining 1 tbsp. l olive oil. Add pepper and the remaining half of the chopped onion, and salt and pepper. Sauté until vegetables begin to soften and fry around the edges, about 8 minutes. Pour in beer, cover and simmer until pepper is soft, about 5 minutes.
- Grill the tortillas. Thinly slice the steak diagonally, spread on cakes with pepper and onions. Dilute pending chimichurri sauce remaining 1 tbsp. l lemon juice; drizzle with sauce fajitas. Serve with lime slices if desired.
