John Soules Foods’ Chimichurri Steak and Veggies
Get the flavors of South America right at home and in less than 30 minutes! Filled with fresh veggies like squash, mushrooms, asparagus, peppers, and onion, John Soules Food’s beef fajitas are pre-seasoned and pre-cooked, so it doesn’t get much easier than this recipe. Simply sauté and serve with the homemade chimichurri!
Ingredients
Chimichurri Sauce
- 1 cup fresh Italian flat-leaf parsley leaves
- ⅓ cup red onion chopped
- ¼ cup fresh cilantro leaves
- ¼ cup fresh oregano leaves
- 4 cloves garlic peeled
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 Tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ¾ teaspoon red pepper flakes
Fajitas
- One 24-ounce bag JSF Beef Fajitas thawed overnight
- 2 portabella mushrooms thinly sliced
- 1 yellow squash thinly sliced rings
- 1 red onion thinly sliced
- 1 bunch asparagus trimmed
- 1 red bell pepper thinly sliced
- 2 Tablespoons extra virgin olive oil
- 1½ Tablespoon kosher salt
- 1 Tablespoon freshly ground black pepper
Instructions
Make the Chimichurri
- In a food processor, add the parsley, red onion, cilantro, oregano, and garlic and pulse to finely chop. Then add the olive oil, vinegar, lemon juice, salt, and red pepper flakes and pulse 2 to 3 times to mix well. Set aside.
Cook the Fajitas
- Preheat a large skillet over medium-high heat, add olive oil and vegetables, and season with salt and pepper. Sauté for about 10 minutes, or until the vegetables are soft.
- Once the vegetables are cooked, add the JSF Beef Fajitas to the skillet and cook for about 5 minutes, or until warmed through.
- Plate vegetable and beef mixture and top with chimichurri sauce. Serve immediately and enjoy!
Notes
You can make the chimichurri sauce ahead of time and refrigerate for 1-3 days before serving.
This recipe and photo are courtesy of John Soules Foods.
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