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WELCOME TO MY KITCHEN!!
I hope you enjoy the food!!!

Tuesday, December 7, 2010

BBQ Mexican Fajitas with Chimichurri Sauce

They don't call this the "silly season" for nothing.  Even since the calendar turned over to December I seem to have hit the floor running.  So many things happening with the kids at school.  School presentations, concerts, dances... the list goes on and on.  Such a flurry of activity - and then..... school holidays - oh how I look forward to that.  Feeding and entertaining "the Darlings" for 6 weeks!!!  Still, it is a break from routine - let's just hope it doesn't rain the whole time!!

Last night was another crazy night so I took any easy option for dinner.  I found these pre marinated fajita steaks at Woolworths, and a little recipe booklet to go with them (thank you!! - you know how I love new recipes!!!)  It was a super easy dinner, and very, very tasty (thanks to the Chimichurri Sauce!!)



BBQ Mexican Fajitas with Chimichurri Sauce

Serves 4

1pkt beef fajitas steaks - Mexican Style (Woolworths)  
2 red onions, peeled, thinly sliced into wedges
1 ripe tomato, thinly sliced in wedges
1 red capsicum, halved, char-grilled
1 ripe avocado
flour tortillas


Chimichurri Sauce

1 bunch flat leaf parsley, stems removed, finely chopped
1 tsp smoked paprika
1 bunch fresh oregano, leaves only, finely chopped
3 tbsp red wine vinegar
3 cloves crushed garlic
1/2 cup extra virgin olive oil
juice of 1 lemon
salt and pepper to taste

Combine the ingredients for the chimichurri sauce in a bowl.  Allow to sit for at least 30 minutes for the flavours to develop.

To char grill the capsicum - cut in half,  Place the cut halves on a pan and spray liberally with olive oil spray.  Place under the grill for 15 minutes, or until the skin is blistered and black.  Allow to cool, then peel the skin away.  Cut into thin slices.

In a frypan heat a small amount of olive oil, and gently fry the onion wedges for approximately 5 minutes, or until soft.  Keep warm.

Heat the BBQ to moderate high heat.  Add the steak pieces and cook for 3-4 minutes each side, or until done to your liking.  Transfer to a chopping board, and cut thinly across the grain.

You may like to lightly brush a tortilla with olive oil and place on the BBQ for 30 seconds each side - but you really don't have to.

To assemble, place a tortilla on a plate, top with steak, onion, tomato, chargrilled capsicum, lashings of chimichurri sauce and avocado.



This was such a lovely fresh meal to eat outside last night in the warm summer air, and so easy too.

If you can't find the Fajitas steak, just buy some steak and marinate in a little olive oil, garlic, paprika, chilli, salt and pepper (or if you want to make it real easy get a packet of taco seasoning, add garlic and olive oil and rub over the steak!!!)  Sometimes life is about simplicity!!!

So Dear Reader what short cuts do you take when time is running short around meal times??

6 comments:

  1. Got to fire up our BBQ and try this. The sauce is very interesting :D

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  2. This looks amazing. When I am in a rush I have to admit that pasta usually comes to the fore. My husband is good at pasta and sauce, so when really pushed I let him get on with it :-) Diane

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  3. That looks delicious, I am all for taking short cuts when you just need to get dinner on the table.
    My really lazy meal is the mini rolled chicken roasts at Leonards Chicken. I buy the Honey and Macadamia ones and bake them. In the meantime rice peas and corn go in the rice cooker and dinner is done.

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  4. The chimichurri sauce sounds excellent. I love fajitas.

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  5. I made this Chimichurri Sauce for fried fish.. It turned out really well.. Thanks for the recipe!!!! Love the Fajitas as well.

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  6. Mmmm I love chimmichurri-I even like saying it! Is that strange? :P

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