Steak Fajitas with Chimichurri Avocados

Bursting with fresh citrus and vivacious, creamy chimichurri avocados, these are not your average fajitas. Flank steak is a fantastic cut of meat for this recipe, falling somewhere between a marinating and a grilling steak. While marinating helps to bring flavor, it’s not what actually impacts the tenderness of the steak as much as you think it does. Slicing it thinly across the grain is what will yield the most tender morsels of grilled steak.

MAKES 6 Servings - PREP TIME 15 min - COOK TIME 40 min - TOTAL TIME 55 min

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Ingredients

• ½ cup freshly squeezed orange juice

• 1 tablespoon oil

• 2 teaspoons dried oregano

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon salt

• 2 lb (900 g) Van Osch Farms Flank Steak

• 12 flour tortillas*

• 3 avocados, diced

• ⅓ cup Lemon Chimichurri

• Shredded cabbage

• Diced oranges

• Fresh cilantro leaves

*Use gluten free tortillas for a gluten free option

Directions

1. In a small bowl, combine the orange juice, oil, oregano, chili powder, paprika, and salt.

2. Place the steak in a shallow dish and pour in the marinade. Cover and marinate in the fridge for at least 1 hour or up to 8 hours.

3. Preheat a clean barbecue to high heat (400–425°F).

4. Place the steak on the barbecue, discarding the marinade. Grill the steak for 25–30 minutes (longer for thicker steaks), turning it occasionally, until it reaches an internal temperature of 135°F. Turn off the barbecue. Transfer the steak to a large cutting board and tent with foil for 10 minutes; the residual heat will bring up the temperature to 145°F or medium-rare.

5. Wrap the tortillas in foil and place them on the barbecue to warm slightly while the steak rests.

6. Meanwhile, in a medium bowl, combine the avocados and chimichurri.

7. Slice the steak across the grain into long, thin pieces.

8. Place some sliced steak in the middle of each tortilla and top with cabbage, oranges, cilantro, hot sauce, and the avocados. Store leftovers separately in airtight containers, where they will keep in the fridge for up to 3 days.

Lemon Chimichurri

4 cloves garlic1 shallot, quartered

1 jalapeño pepper, cut into1-inch pieces (see Tip)

2 cups packed fresh parsley (leaves and stems)

2 cups packed fresh cilantro (leaves and stems)

Grated zest and juice of 1 lemon

½ cup oil

1 tablespoon red wine vinegar

½ teaspoon salt

¼ teaspoon chili flakes

1 tablespoon dried oregano

Directions

In a food processor, combine the garlic, shallots, and jalapeños. Process on low for 15–20 seconds or until the vegetables are minced. Scrape down the sides of the bowl.

Tear the parsley and cilantro into thirds and add to the food processor. Add the lemon zest and juice, oil, vinegar, salt, and chili flakes. Process on low for 20–30 seconds, scraping down the sides of the bowl as needed, until the herbs are finely chopped and everything is well combined. Don’t overprocess, or the chimichurri will become watery.

Tip:

If you like things spicy, keep the jalapeño seeds and white pith intact. Otherwise, discard. Or go half in and half out . . . you call the shots!

For the original recipe, click here.