Ingredients: 16 ounces pale ale or pilsner beer,1 teaspoon freshly ground black pepper,1 bunch fresh flat-leaf or curly parsley, leaves only,2 pounds flank steak,12 8-inch flour tortillas,1 bunch fresh cilantro, leaves only,5 garlic cloves,2 green bell peppers, seeded and cut into strips,2 teaspoons Hungarian or hot paprika,2 jalapeno peppers, seeded and cut into strips,1 tablespoon kosher salt,Kosher salt and freshly ground black pepper,1/2 cup olive oil,2 tablespoons olive oil,2 poblano peppers, seeded and cut into strips,2 red bell peppers, seeded and cut into strips,1/2 cup roughly chopped red onion,2 tablespoons sherry or red wine vinegar,1 large Vidalia or sweet onion, thinly sliced
- Watch how to make this recipe.
- Make the chimichurri: In a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt, and pepper. Blend until smooth. Reserve half for drizzling on the fajitas.
- Place the remaining half in a large resealable plastic bag.