Steak & Sweet Potato Fajitas with Cilantro Chimichurri

Ingredients:

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

Fajitas

• 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

Instructions:

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.