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Steak Fajitas With Chimichurri
Steak Fajitas With Chimichurri
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Fajitas, or carne estofado as it sometimes called, is usually cooked like a stir-fry in a round pan called a disco. This Instant Pot version combines quick-braised beef strips with crunchy vegetables in a couple of easy steps. The flavor of the fajitas is enhanced by an overnight soak in a marinade and a dash of chimichurri. Serve with Arroz Rojo.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
Marinated Steak
- 2 lbs beef top round steak or flank steak
- 2 tbsp soy sauce
- 1 tbsp fresh lime juice
- 8 large garlic cloves minced
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
- 1 tbsp vegetable oil
- 1 red onion halved and sliced lengthwise into 1⁄2-inch-wide strips
- 4 large garlic cloves sliced
- 1 small red bell pepper stemmed, seeded, and cut into 1⁄2-inch-wide strips
- 2 poblano or Anaheim chiles stemmed, seeded, and cut into 1⁄2-inch-wide strips
- 2 jalapeño chiles stemmed, seeded, and cut into strips
- 1 Roma Tomato cored, seeded, and cut lengthwise into 1⁄2-inch-wide strips
- 1 tsp kosher salt
- 1/4 cup beef broth
Chimichurri
- 1/4 cup olive oil
- 4 garlic cloves minced to a paste
- 2 tsp fresh lime juice
- 2 tsp finely minced white or red onion or green onion tops
- 1 tsp black peppercorns crushed with a large, sharp knife, or 1 teaspoon freshly ground black pepper
- 1/4 tsp kosher salt
- 1/4 tsp red pepper flakes
- 6 leaves from large sprigs flat-leaf parsley minced
- 6 leaves from large sprigs cilantro minced
For serving
- chopped fresh cilantro leaves
- Avocado slices
- Warmed corn or flour tortillas
- Lime wedges
Ingredients
Marinated Steak
Chimichurri
For serving
|
Instructions
- To marinate the steak: Using a sharp chef’s knife, slice the meat into
1/2-inch -wide strips (if using flank steak, make sure to cut against the grain). Add to a large bowl along with the soy sauce, lime juice, garlic, salt, black pepper, and pepper flakes. Toss to combine, then cover and refrigerate for at least 30 minutes or up to overnight. - Press Sauté—normal/medium on the Instant Pot and heat the oil. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onion is translucent. Add the red bell pepper, poblano chiles, jalapeños, and tomato and cook, stirring occasionally, for 3 to 5 minutes, until the vegetables are crisp-tender. Transfer to a large plate, season with the salt, and set aside.
- Working in batches, add the beef in a single, uncrowded layer to the Instant Pot and cook until well browned on both sides, about 2 minutes per side, without stirring; reserve any remaining marinade. Transfer the browned beef to another large plate and set aside. Press Cancel.
- Pour the broth into the pot and, using a wooden spoon, scape up any browned bits from the bottom of the pot. Return
1 cup of the cooked vegetables to the pot, setting the rest aside. Place the beef in an even layer on top of the vegetables, then pour in the reserved marinade. - Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 20 minutes.
- While the steak cooks, make the chimichurri: In a small bowl, stir together all of the ingredients. Cover and set aside at room temperature until ready to serve.
- When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, using a slotted spoon, transfer the beef and vegetables to a serving platter, then cover with aluminum foil to keep warm.
- Press Sauté—high on the Instant Pot. Bring the cooking liquid to a boil and cook until reduced to 1 cup, 5 to 7 minutes. Stir in the reserved vegetables and beef and cook for about 1 minute, just until heated through, and transfer to the serving platter. Serve the fajitas with the cilantro, avocado, chimichurri, and tortillas for filling. Pass lime wedges on the side.
Recipe Notes
VARIATION
For Chicken Fajitas with Chimichurri, substitute 2 pounds boneless, skinless chicken thighs for the steak and reduce the cooking time to 15 minutes.
The vibrant flavors of Mexican food are celebrated in this enticing collection of 75 fresh and authentic recipes for soups, tacos, burritos, tamales, beans, salsas, desserts, all ready in minutes, thanks to the Instant Pot’s revolutionary cooking power.
The best-selling Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook harnesses this revolutionary techonology to create straightforward, streamlined, and delicious recipes for Mexican favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more.
This complete guide to Mexican cooking with your Instant Pot is authored by Chef Deborah Schneider, a James Beard Award-nominated author and chef/owner of six Mexican restaurants, and includes all of her best tips and tricks, as well as the authentic dishes you’ll want to make over and over again.
DEBORAH SCHNEIDER was dubbed “the reigning queen of San Diego chefs” by Bon Appétit. She is the author of eight cookbooks, including the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; The Mexican Slow Cooker; Salsas and Moles; and ¡Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006.
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This was so good. I didn’t have some of the spicier peppers, and I only used 1 anaheim chile when I made it and it turned out beautifully
Very good
Excellent!
These were amazing!!!!! It wasnt hard to do just time consuming.