Steak & Sweet Potato Fajitas with Cilantro Chimichurri


Cilantro Chimichurri

  • 1/4 cup parsley leaves, chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 cup cilantro, chopped
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 4 cloves of garlic, minced
  • 1 shallot, minced
  • 1 teaspoon dried oregano
  • Pink Himalayan salt and freshly ground pepper
  • Crushed red pepper flakes


  • 1/4 cup extra-virgin olive oil, plus a little more for cooking
  • 4-6 cloves of roughly minced garlic, depending on taste
  • 1 1/2 lbs flank steak
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon honey
  • Zest and juice of 2 limes
  • 1 cup sliced mushrooms
  • 3 bell peppers, sliced in strips
  • 1 large poblano pepper, sliced in strips
  • 1 yellow or sweet onion, sliced
  • 2 cups sweet potato fries, fresh or frozen
  • 1 cup chopped cilantro
  • Cotija, crumbled
  • Sliced avocado
  • Pink Himalayan salt and freshly ground pepper
  • Crushed red pepper flakes
  • Warmed corn tortillas


  1. Marinate the steak by combining the olive oil, paprika, chili powder, cumin, honey, lime, salt and pepper in a zip-lock bag or container with a lid. Seal and refrigerate for at least an hour or overnight if possible.
  2. Make the cilantro chimichurri by adding all of the ingredients to a food processor and pulse until combined. Add chimichurri to a jar or container and seal with a lid. Set aside for serving.
  3. Preheat the oven to 425°. While the oven is preheating, heat 2 tablespoons oil in a large nonstick skillet over
    medium-high. Add mushrooms and cook until the edges begin to crisp. Mix in the garlic and onions, season with salt and pepper. Cook,
    stirring often, 3 to 4 minutes longer or until the mixture begins to caramelize.
  4. While the mushrooms are cooking, add sliced peppers and sweet potatoes to a large baking sheet. Drizzle with oil and season with salt and pepper. Bake for 15 minutes, then reduce the heat to 400° and add mushrooms to the pan, baking until the veggies begin to brown.
  5. Meanwhile, add about 2 tablespoons of oil to a cast iron skillet and heat over medium high. Add the steak, searing on both sides for 4-5 minutes. Cook another 4-5 minutes or until the steak is medium-rare. Remove from skillet and allow to rest for 5-10 minutes before slicing.
  6. Serve steak and veggies on warmed corn tortillas topped with cotija, avocado and cilantro chimichurri.

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