celebrated by going out and buying the most beautiful roast at the butcher and roasting, then carving it into steaks to serve. Beef is great that way, it’s perfect for a celebration. It’s great with friends and families at cookouts, on game day, roasts for the holidays, and steak on special occasions at home. Great raw, roasted, braised, grilled, fried, or baked, beef is a versatile meat. This is a shout-out to the meat nation. And yes, some of my best friends are vegan.
flank steak fajitas WITH CHIMICHURRI AND DRUNKEN PEPPERS
s ometimes I cook because I’m lazy and impatient. Going out to eat means getting myself put together and then waiting on everything—the traffic, a table, ordering—then more waiting. So I prefer to stay home most nights for dinner. Given my lack of time and patience, one of the easiest cuts of beef I use is the flank steak. It’s thin, so it gets to room temperature fast, and it’s juicy and tender when medium rare. That means a fast cooking time. Paired with a quick and easy no-cook sauce and peppers drunk from a beer bath, this meal is done faster than a waiter can ask you, “Still or sparkling?” SERVES 4 TO 6
FOR THE CHIMICHURRI
1 bunch fresh flat-leaf or curly parsley, leaves only
1 bunch fresh cilantro, leaves only
5 garlic cloves
½ cup roughly chopped red onion
2 teaspoons Hungarian or hot paprika
2 tablespoons sherry or red wine vinegar
½ cup olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
FOR THE FAJITAS
2 pounds flank steak
Kosher salt and freshly ground black pepper
12 8-inch flour tortillas
FOR THE PEPPERS
2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeño peppers, seeded and cut into strips
1 large Vidalia or sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
16 ounces pale ale or pilsner beer
1 Make the chimichurri. In a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt, and pepper. Blend until smooth. Reserve half for drizzling on the fajitas. Place the remaining half in a large resealable plastic bag.
2 Marinate the steak. Place the steak in the bag with the marinade, squeeze out excess air, and seal. Rest at room temperature for up to 2 hours.
3 Make the peppers. In a large straight-sided pan with a lid, heat the oil over medium-high heat. When the oil begins to swirl, add the poblano, bell, and jalapeño peppers, and the onion. Season with a pinch of salt and a few grinds of pepper. Cook, stirring, until softened and slightly caramelized around the edges, 6 to 8 minutes. Add the beer, cover, and reduce the heat to medium. Cook until all the vegetables are plump and tender, about 10 minutes. Remove from the heat.
4 Grill the steak. Preheat a grill or grill pan to medium-high. Remove the steak from the marinade and discard the marinade. Season the steak with a pinch of salt and a few grinds of pepper on both sides. Grill the steak, flipping just once, until cooked to medium rare, 5 to 6 minutes per side. Transfer the steak to a plate, cover loosely with aluminum foil, and let rest for 10 minutes before slicing.
5 Warm the tortillas. Preheat the oven to 200°F. Wet your hands and rub each side of the tortillas with your hands, then stack the tortillas, wrap them tightly in aluminum foil, and place on the center rack of the oven until steamy, about 10 minutes (or place them in a warmer).
6 Assemble the fajitas. Slice the steak into thin slices on the bias, against the direction of the muscle. Place a few strips of meat on each warmed tortilla and top with the peppers. Drizzle the reserved chimichurri over the top and fold loosely like a soft taco.
tips! These peppers keep well in an airtight container in the refrigerator and are great with scrambled eggs in the morning, over grilled chicken or pork, or on a hot dog. • Add
flank steak fajitas WITH CHIMICHURRI AND DRUNKEN PEPPERS
s ometimes I cook because I’m lazy and impatient. Going out to eat means getting myself put together and then waiting on everything—the traffic, a table, ordering—then more waiting. So I prefer to stay home most nights for dinner. Given my lack of time and patience, one of the easiest cuts of beef I use is the flank steak. It’s thin, so it gets to room temperature fast, and it’s juicy and tender when medium rare. That means a fast cooking time. Paired with a quick and easy no-cook sauce and peppers drunk from a beer bath, this meal is done faster than a waiter can ask you, “Still or sparkling?” SERVES 4 TO 6
FOR THE CHIMICHURRI
1 bunch fresh flat-leaf or curly parsley, leaves only
1 bunch fresh cilantro, leaves only
5 garlic cloves
½ cup roughly chopped red onion
2 teaspoons Hungarian or hot paprika
2 tablespoons sherry or red wine vinegar
½ cup olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
FOR THE FAJITAS
2 pounds flank steak
Kosher salt and freshly ground black pepper
12 8-inch flour tortillas
FOR THE PEPPERS
2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeño peppers, seeded and cut into strips
1 large Vidalia or sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
16 ounces pale ale or pilsner beer
1 Make the chimichurri. In a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt, and pepper. Blend until smooth. Reserve half for drizzling on the fajitas. Place the remaining half in a large resealable plastic bag.
2 Marinate the steak. Place the steak in the bag with the marinade, squeeze out excess air, and seal. Rest at room temperature for up to 2 hours.
3 Make the peppers. In a large straight-sided pan with a lid, heat the oil over medium-high heat. When the oil begins to swirl, add the poblano, bell, and jalapeño peppers, and the onion. Season with a pinch of salt and a few grinds of pepper. Cook, stirring, until softened and slightly caramelized around the edges, 6 to 8 minutes. Add the beer, cover, and reduce the heat to medium. Cook until all the vegetables are plump and tender, about 10 minutes. Remove from the heat.
4 Grill the steak. Preheat a grill or grill pan to medium-high. Remove the steak from the marinade and discard the marinade. Season the steak with a pinch of salt and a few grinds of pepper on both sides. Grill the steak, flipping just once, until cooked to medium rare, 5 to 6 minutes per side. Transfer the steak to a plate, cover loosely with aluminum foil, and let rest for 10 minutes before slicing.
5 Warm the tortillas. Preheat the oven to 200°F. Wet your hands and rub each side of the tortillas with your hands, then stack the tortillas, wrap them tightly in aluminum foil, and place on the center rack of the oven until steamy, about 10 minutes (or place them in a warmer).
6 Assemble the fajitas. Slice the steak into thin slices on the bias, against the direction of the muscle. Place a few strips of meat on each warmed tortilla and top with the peppers. Drizzle the reserved chimichurri over the top and fold loosely like a soft taco.
tips! These peppers keep well in an airtight container in the refrigerator and are great with scrambled eggs in the morning, over grilled chicken or pork, or on a hot dog. • Add
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