Chimichurri Steak Fajita
A street food fajita packed with dry-rubbed flank steak, fresh greens and chimichurri.
Ingredients
Number of portions
2 Santa Maria 8” Tortilla Wrap
100g flank steak
4 g Santa Maria Tangy Chipotle Seasoning & Rub
20g Lettuce
40g Santa Maria Avocado Sliced
1.5g soft salad cheese, crumbled
Oil
Topping
5g Santa Maria Sauce & Rub Chimichurri
5g Water
5g Olive oil
20g Santa Maria Salsa Roja
10g White onion, chopped
3g Coriander, chopped
How to prepare
Rub the flank steak until covered with the spice mix.
Fry in oil, at medium heat, 4–5 min per side, until the inner temperature reaches 62°C. Set aside for 5 minutes.
Soak the chimichurri spice mix in cold water. Add olive oil to make complete it.
Heat the tortillas by quickly frying them on both sides. Then keep warm in kitchen towels.
Slice the meat thinly.
Fill 2 tortillas per serving with lettuce, avocado, meat and crumbled soft cheese.
Top the fajitas with chimichurri and salsa verde.
Garnish with white onion and coriander.
Tips!
Change the flank steak to minced meat or plant-based mince for a simplified take.
Recipe categories
Food