Steak Fajitas With Chimichurri

By: The Essential Mexican Instant Pot Cookbook by Deborah Schneider

Steak Fajitas With Chimichurri
cuisine icon Cuisine
Mexican
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["VARIATION
For Chicken Fajitas with Chimichurri, substitute 2 pounds boneless, skinless chicken thighs for the steak and reduce the cooking time to 15 minutes."]
cuisine icon Keywords
30-60 min, 4 servings, avocado slices, beef broth, beef top round steak or flank steak, black peppercorns, chopped fresh cilantro leaves, contributed, cook 30 min, easy, finely minced white or red onion or green onion tops, fresh lime juice, freshly ground black pepper, garlic cloves, jalapeño chiles, kosher salt, large garlic cloves, leaves from large sprigs cilantro, leaves from large sprigs flat-leaf parsley, lime wedges, main course, mexican, olive oil, poblano or anaheim chiles, prep 15 min, pressure cook, red onion, red pepper flakes, roma tomato, sauté, small red bell pepper, soy sauce, The Essential Mexican Instant Pot Cookbook by Deborah Schneider, vegetable oil, warmed corn or flour tortillas

prep icon Prep Time
15 min
cook icon Cook Time
30 min

serving icon Servings
4 servings
Ingredients
  • 2 lbs beef top round steak or flank steak
  • 2 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 8 large garlic cloves
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp vegetable oil
  • 1 red onion
  • 4 large garlic cloves
  • 1 small red bell pepper
  • 2 poblano or Anaheim chiles
  • 2 jalapeño chiles
  • 1 Roma Tomato
  • 1 tsp kosher salt
  • 1/4 cup beef broth
  • 1/4 cup olive oil
  • 4 garlic cloves
  • 2 tsp fresh lime juice
  • 2 tsp finely minced white or red onion or green onion tops
  • 1 tsp black peppercorns
  • 1/4 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 6 leaves from large sprigs flat-leaf parsley
  • 6 leaves from large sprigs cilantro
  • chopped fresh cilantro leaves
  • Avocado slices
  • Warmed corn or flour tortillas
  • Lime wedges
Instructions
  • To marinate the steak: Using a sharp chef’s knife, slice the meat into 1/2-inch-wide strips (if using flank steak, make sure to cut against the grain). Add to a large bowl along with the soy sauce, lime juice, garlic, salt, black pepper, and pepper flakes. Toss to combine, then cover and refrigerate for at least 30 minutes or up to overnight.
  • Press Sauté—normal/medium on the Instant Pot and heat the oil. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onion is translucent. Add the red bell pepper, poblano chiles, jalapeños, and tomato and cook, stirring occasionally, for 3 to 5 minutes, until the vegetables are crisp-tender. Transfer to a large plate, season with the salt, and set aside.
  • Working in batches, add the beef in a single, uncrowded layer to the Instant Pot and cook until well browned on both sides, about 2 minutes per side, without stirring; reserve any remaining marinade. Transfer the browned beef to another large plate and set aside. Press Cancel.
  • Pour the broth into the pot and, using a wooden spoon, scape up any browned bits from the bottom of the pot. Return 1 cup of the cooked vegetables to the pot, setting the rest aside. Place the beef in an even layer on top of the vegetables, then pour in the reserved marinade.
  • Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 20 minutes.
  • While the steak cooks, make the chimichurri: In a small bowl, stir together all of the ingredients. Cover and set aside at room temperature until ready to serve.
  • When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, using a slotted spoon, transfer the beef and vegetables to a serving platter, then cover with aluminum foil to keep warm.
  • Press Sauté—high on the Instant Pot. Bring the cooking liquid to a boil and cook until reduced to 1 cup, 5 to 7 minutes. Stir in the reserved vegetables and beef and cook for about 1 minute, just until heated through, and transfer to the serving platter. Serve the fajitas with the cilantro, avocado, chimichurri, and tortillas for filling. Pass lime wedges on the side.
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