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Steak Fajita Skewers with Cilantro Sauce Recipe

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4.2 from 72 reviews

These Steak Fajita Skewers with Cilantro Sauce offer a vibrant and flavorful twist on classic fajitas. Tender beef tenderloin and colorful bell peppers are seasoned with a smoky spice rub, broiled to perfection, and served with a fresh, zesty cilantro-based chimichurri sauce, making a perfect dish for a quick weeknight dinner or a casual gathering.

Ingredients

Steak and Vegetables

  • 1 1/2 lb beef tenderloin (or top sirloin steak), cut into 1 to 1 1/2 inch cubes
  • 1 red onion, cut into bite-sized pieces
  • 4 colorful bell peppers (red, green, yellow, and orange), cut into bite-sized pieces
  • 2 Tbsp olive oil (for brushing)
  • Flaky sea salt and fresh cracked black pepper, to taste
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder

Cilantro Sauce (Chimichurri)

  • 2 cloves garlic
  • 1 small shallot, peeled and rough chopped
  • 1 cup basil leaves (loosely packed)
  • 1 cup parsley (loosely packed)
  • 1/2 cup cilantro (loosely packed)
  • 1/2 cup pure or mild olive oil
  • 1 tsp sherry vinegar
  • 1/2 tsp red chili flakes
  • Juice of 1 lime
  • Pinch of sea salt and fresh cracked black pepper
  • Optional: tiny amount of sugar (to balance bitterness)

Instructions

  1. Prepare the Steak: Cut the beef tenderloin into bite-sized cubes about 1 to 1 1/2 inches. Toss the cubes with the dry rub mixture of cumin, smoked paprika, chili powder, flaky sea salt, and fresh cracked black pepper. You may refrigerate the seasoned meat in a heavy-duty zip lock bag up to a day in advance for enhanced flavor.
  2. Prepare the Vegetables: Slice the red onion and bell peppers into bite-sized chunks that can conveniently fit onto skewers.
  3. Assemble Skewers: Thread the beef cubes onto 4 skewers evenly. Similarly, thread the cut peppers and onions onto separate skewers, distributing the vegetables evenly among 4 skewers.
  4. Broil the Skewers: Lay the skewers on a baking sheet and brush all sides with olive oil. Sprinkle with flaky sea salt and fresh cracked black pepper. Position the baking sheet on the second-highest rack in your oven and broil on high heat for about 5 minutes on each side. Broil the vegetable skewers first until they are glossy and slightly charred, then broil the meat skewers until the beef reaches medium-rare doneness.
  5. Make the Cilantro Sauce (Chimichurri): In a food processor, pulse garlic and shallot until finely minced. Add basil, parsley, cilantro, olive oil, sherry vinegar, red chili flakes, lime juice, sea salt, and black pepper. Process the mixture until it forms a smooth, brilliant green sauce. Scrape down the sides of the bowl as necessary for even mixing. Taste and adjust seasoning; if the sauce tastes bitter, add a tiny amount of sugar to balance flavors. Refrigerate until ready to serve.
  6. Serve: Present fajita skewers on the skewer or remove the meat and vegetables onto plates. Serve with rice, couscous, or warm tortillas and drizzle generously with the homemade cilantro chimichurri sauce.

Notes

  • For ease and flavor enhancement, marinate the steak cubes with the dry rub up to 24 hours ahead.
  • Broiling the vegetables and meat separately ensures perfect charring without overcooking the steak.
  • If a food processor is unavailable, finely mince the herbs and garlic by hand and whisk everything together thoroughly.
  • Adjust the chili powder and red chili flakes to control the spice level of the dish and sauce.
  • This recipe is adaptable to other cuts of beef such as flank or skirt steak, but cooking times may vary.

Find it online: https://justsosavory.com/steak-fajita-skewers-with-cilantro-sauce-recipe/