Steak Fajitas With Chimichurri
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.
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
Marinated Steak
  • 2lbs beef top round steak or flank steak
  • 2tbsp soy sauce
  • 1tbsp fresh lime juice
  • 8 large garlic clovesminced
  • 2tsp kosher salt
  • 2tsp freshly ground black pepper
  • 1/2tsp red pepper flakes
  • 1tbsp vegetable oil
  • 1 red onionhalved and sliced lengthwise into 1⁄2-inch-wide strips
  • 4 large garlic clovessliced
  • 1 small red bell pepperstemmed, seeded, and cut into 1⁄2-inch-wide strips
  • 2 poblano or Anaheim chilesstemmed, seeded, and cut into 1⁄2-inch-wide strips
  • 2 jalapeño chilesstemmed, seeded, and cut into strips
  • 1 Roma Tomatocored, seeded, and cut lengthwise into 1⁄2-inch-wide strips
  • 1tsp kosher salt
  • 1/4cup beef broth
  • 1/4cup olive oil
  • 4 garlic clovesminced to a paste
  • 2tsp fresh lime juice
  • 2tsp finely minced white or red onion or green onion tops
  • 1tsp black peppercornscrushed with a large, sharp knife, or 1 teaspoon freshly ground black pepper
  • 1/4tsp kosher salt
  • 1/4tsp red pepper flakes
  • 6 leaves from large sprigs flat-leaf parsleyminced
  • 6 leaves from large sprigs cilantrominced
For serving
  • chopped fresh cilantro leaves
  • Avocado slices
  • Warmed corn or flour tortillas
  • Lime wedges
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 20 minutes.
  6. 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.
  7. 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.
  8. 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

For Chicken Fajitas with Chimichurri, substitute 2 pounds boneless, skinless chicken thighs for the steak and reduce the cooking time to 15 minutes.