Grilled Steak Fajitas Recipe and Chimichurri Sauce - My Natural Family (2024)

This Paleo grilled steak fajitas recipe and chimichurri sauce is just about the best tasting and the easiest meal I've made in a really long time. I got the idea for these fajitas at a family reunion a few years ago. My younger brother made grilled steak Philly cheesesteaks. I loved how tender the steak came out and how easy it was to make. So I started experimenting with similar recipes with steak in them and these fajitas were a natural fit.

Fajitas are just about one of my favorite dinners of all time. What's not to love? Steak, onions, peppers, tortillas, and chimichurri. I LOVE all those things. At first, I ate these either dry or with salsa and they just seemed to be missing something. I really like sour cream and nothing was good enough to make me forget about the sour cream.

I decided to try something totally different than sour cream so I wouldn't even miss it or think about it. Since I already love chimichurri and often put it on my pork roast, I thought I would give that a try. I'm glad I did.

The chimichurri gives it a fresh, herby flavor and keeps it from being dry. My husband and I both LOVE it. My husband generally drinks the leftovers or eats it the next day any way he can think of. It's actually really good on eggs, among other things.

For those of you that are unfamiliar with flank steak, it's a lean cut of meat that usually comes cut long and flat. There are various different ways to prepare it but I like to stick to simple grilling techniques. Red meat is full of B12 (which is hard to come by in plant foods), B3 (Niacin), B6, Zinc, Iron, and various other nutrients. I recommend purchasing high-quality red meat. Preferably grass-fed.

Gluten-Free

These are really good made with corn tortillas which make it gluten-free. If I go to a restaurant and they have fajitas, I almost always order them. They are so good when they come out hot sizzling in a cast iron pan. Well, I've never really thought of making them by myself. But now, that I've tried these fajitas, I wish I would have tried them a lot sooner - especially on the grill. I really like cooking them on the grill.

I don't know why, but I'm intimidated to make fajitas in a cast-iron skillet. I think it's because it's really easy to over-cook them and have them come out tough. Plus, they tend to spit everywhere and make a huge mess, which I HATE!

Tips and Tricks

• This is a good excuse to try different cuts of meat you may not have tried before, like skirt steak and flank steak. They not only taste great, but they are generally quite a bit less expensive. I don't think it's because they don't taste good, just that people don't know how to use them, so the law of supply and demand keeps the cost down. Save money, be daring and try something new!
• Bunches of cilantro are really affordable at the grocery store like sometimes 2 for $1. Can't beat that. I can't even grow it for that cheap. Plus, I have a hard time growing it in my house. It tends to get old before I have a chance to get much off of it. So you have no excuse not to use the fresh, good stuff.
• You don't have to marinade the steak at all, but it really does taste better the longer you marinade it. An hour is a pretty good amount of time. When I'm thinking ahead and all, I think to start the steak marinading before I go to bed. Then when I go to make dinner the next day, a bunch of the work is done.
• You certainly don't need to be on a Paleo diet to enjoy these fajitas. If you are, these Paleo tortillas will work well with this recipe. If not, you could grill some corn or white tortillas to go with these and add in some sour cream.
• You can totally substitute your favorite herbs, although cilantro is my favorite in this recipe because of the southwest flavor it gives the fajitas. But this chimichurri sauce is good in way more recipes than just these fajitas. Try it with fresh basil or parsley sometimes. So good too.
• If you don't want it spicy at all, you can totally leave out the red pepper flakes, although, personally, I put a lot more than ¼ teaspoon in mine.
• I definitely recommend heating up the tortillas. It makes them more pliable, doesn't cool down your meat as fast and overall it just makes them taste better.

I would love to know if you try these and if you make them for a special occasion, or just because they sound good. Please comment below.

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