Chimichurri Flank Steak Fajitas with Peppers and Manchego Recipe Paired with Catena Malbec 2008, Argentina

Chimichurri Flank Steak Fajitas with Peppers and Manchego

Paired with Catena Malbec 2008, Argentina

Chimichurri sauce is an essential part of Argentinean cuisine found on every dinner table. There are many variations on the recipe but the key ingredients include fresh parsley, garlic and vinegar. Some cooks add more garlic, some more chilies and others blend in fresh cilantro. 

Either way, this versatile sauce is a delicious accompaniment to grilled fish, chicken, chorizo sausages and especially steak.

When it comes to pairing this steak with wine, my first choice would be malbec. Look for a malbec with lots of ripe fruit aromas, hints of tobacco and spice and refined tannins.

A perfect example with the right balance of acid, fruit and tannin would be Catena Malbec 2008.


Serves 4 to 6


1 1/2 lbs. trimmed flank or skirt steak
1 bunch fresh flat leaf parsley (about 1 1/2 cups)
1 bunch fresh cilantro (about 1 1/2 cups)
2 cloves garlic, minced
1/2 red onion, finely diced
1 tbsp coarse sea salt
1 tsp black pepper
2 tbsp sherry vinegar or red wine vinegar
1 tsp chili flakes
2 tbsp fresh lemon juice
1/ 2 cup extra virgin olive oil
1 tbsp olive oil
3 bell peppers, sliced
1 red onion sliced
salt and pepper
Manchego cheese, grated
12 flour tortillas

In a blender or food processor combine the parsley, cilantro, garlic, red onion, salt, pepper, vinegar, chili flakes, lemon juice and olive oil. Pulse until the herbs are finely chopped and a thick sauce has formed. Reserve half of the chimichurri sauce to accompany the fajitas.

Place the remaining sauce into a large resealable plastic bag and add the flank steak. Seal bag and refrigerate for at least 2 and up to 4 hours.

Meanwhile, heat a large cast iron skillet over medium high heat and add 1 tbsp olive oil. Add the sliced bell pepper and onion and saute 8 to 10 minutes or until nicely seared. Season with salt and pepper.

Preheat the grill to medium. Remove the steak from the marinade and brush off the excess chimichurri. Set steak on the hot grill and cook for about 6 minutes per side for medium rare. Let rest before slicing across the grain into 2 inch wide strips.

Serve the sliced steak in a warmed flour tortilla with some sauteed onion and peppers, grated Manchego cheese and extra chimichurri sauce.

Recipe created by Christie Pollard for Trialto Wine



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