Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers

Ingredients

• 0.3 cup lager beer 
• 8 8-inch flour tortillas 
• 1 bunch cilantro leaves fresh
• 1 bunch parsley fresh
• 1 cloves garlic 
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons juice of lemon 
• 0.5 cup olive oil extra-virgin
• 3  poblano peppers seeded cut into strips
• 1 large onion red halved sliced
• 2 tablespoons red wine vinegar 
• 1 pound top round steak (London broil)

Equipment

• food processor
• frying pan
• grill
• aluminum foil
• ziploc bags

Directions

1. Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
2. Preheat a grill to medium-high.
3. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side.
4. Let rest, loosely covered with foil, for 10 minutes.
5. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Add the peppers and the remaining sliced onion half; season with salt and pepper.
7. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes.
8. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
9. Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas.
10. Serve with lime wedges, if desired.
11. Photograph by Kana Okada