Grilled Steak & Portobello Mushroom Fajitas with Chimichurri Sauce

I've been making fajitas like Chili's restaurant for a long time, but years ago when they added a new version with mushrooms and chimichurri sauce I was hooked.  Our family doesn't eat a lot of red meat, so when we do have it, I want it to be really really good.  Chimichurri is a Argentinian condiment that sits on restaurant tables like ketchup does on American tables.  It is Muy Bueno and easily increased to feed larger crowds.

Serves: 2-4

1/4 cup lime juice

2 T. olive oil

4 cloves garlic, minced

2 t. soy sauce

1 t. salt

1/2 t. liquid smoke

1/2 t. cayenne pepper

1/4 t. black pepper

1 lb. sirloin steak or chicken

1/2 lb. portobello mushrooms, cleans and sliced

1 red onion, sliced thin

1/2 red bell pepper, sliced thin

1/2 green bell pepper, sliced thin

Reserve Liquid: (set aside)

2 T. water

1 t. soy sauce

1/2 t. lime juice

1 dash salt

1 dash black pepper

1 T. olive oil

Chimichurri Sauce: (set aside)

3 garlic cloves, minced

1 jalapeno, minced

1/8 cup red wine vinegar

1/2 bunch fresh cilantro, finely chopped

1/2 handful of fresh oregano or around 1/2 T. dried

1 lime, juiced

1/2 c. olive oil

1/2 t. kosher salt

1/2 t. crushed black pepper

Combine garlic, vinegar and jalapeno in a bowl, stir in cilantro, oregano and lime.  Whisk in oil and season with s&p. (Or throw everything into a blender)  Set aside at room temp and allow flavors to marry.

Variety of Sides:  (listed at the bottom)

Directions:

Combine first set of ingredients and either the steak or chicken in a zip lock bag and marinate in fridge overnight or at least 2hrs. 

Combine the Reserve Liquid ingredients and set aside. 

 Grill meat over med high heat 4-5 min. on each side.  Remove and let rest for 5-10 min.  Slice thin across the grain, set aside and keep warm.  Grill mushrooms over flame or in skillet for a few minutes in a bit of oil until tender-keep warm with meat.

While meat is grilling, cook onion, bell peppers in a little oil until brown, remove from heat and pour Reserve Liquid over mixture.  Serve on platter with peppers and onions on the bottom and steak and mushrooms over the top.  Serve chimichurri sauce on the side for everyone to pour over.

Serve in warm fajita size flour tortillas with pico de gallo, cheese, sour cream, shredded lettuce and guacamole.