The Food Matters Project: Skirt Steak Fajitas with Chimichurri
givingtable in Healthy Eating, Recipes, healthy recipe, the food matters cookbook

It's been quite a while since I've brought a piece of meat home, so today's meal was a rare treat in my house. It's 1 pound of grass fed skirt steak, held between a tortilla smeared with guacamole and dotted with onions and peppers. Oh, and the fragrat chimichurri that sort of stole the show.

I used the chimichurri in place of cheese in the fajitas, and loved the flavor it lent to the meal. To make the chimichurri, I used 1/2 a bunch of cilantro and 1/4 bunch of parsley. To that I added a very small garlic clove, pinch of red pepper flakes, and salt. I whirled it in my Vitamix with enough oil to thicken it up. That's it!

For the original recipe, visit Lexi's blog.

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