Chef Thomas Kaylor created this recipe for us, using organic, grass-fed Greensbury skirt steak. Fajitas with chili con queso are a great summer recipe for outdoor dining. This recipe can easily be scaled up for larger groups of people and can be accompanied with chips and guacamole.
For a less spicy version, remove the jalapenos.
In this recipe, we make chimichurri sauce using a food processor. However, if you do not own a food processor you can make chimichurri sauce by finely chopping the cilantro, parsley, garlic, and jalapeno, and stirring together the olive oil, red wine, vinegar, and kosher salt.
If you don't have a baking rack to cook the tortillas on, you can cook them directly on top of the burner or warm them in the oven. Flour or corn tortillas both work well!
Ingredients - Fajitas:
- 3 8oz Greensbury skirt steaks
- 2 bell peppers, seeded and cut into 1/2 inch slices (about 4 cups)
- 1 yellow onion, peeled and cut into 1/2 inch slices (about 3 cups)
- 2 garlic cloves, peeled and cut into 1/8 inch slices (about 1.5 tablespoons)
- 1 jalapeno, seeded and cut into 1/8 inch slices (about 1/4 cup)
- 8 medium sized flour or corn tortillas (approx. 6-8 inches)
- 3 teaspoons Worchestire sauce
- 1 teaspoon ground cumin
- 4 tablespoons canola oil
- Kosher salt
Chili Con Queso:
- 1/2 yellow onion, peeled and diced 1/2 inch (about 3/4 cup)
- 1 small poblano pepper, seeded and diced 1/2 inch (about 1/2 cup)
- 1 jalapeno, seeded and diced 1/8 inch (about 1/8 cup)
- 2 Roma tomatoes, cored and diced 1/2 inch, about 1.5 cups
- 2 garlic cloves, peeled and finely chopped (about 2 tablespoons)
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1/4 pound Monterey Jack cheese, grated into larger pieces
- 1/4 pound smoked Gouda cheese or sharp white cheddar, grated into larger pieces
- Kosher salt
- 1/2 cup cilantro leaves
- 1/2 cup parsley leaves
- 1/4 cup olive oil
- 1 clove garlic, peeled
- 1.5 tablespoons red wine vinegar
- 1 jalapeno seeded, stem removed
- 1/8 teaspoon Kosher salt
- Let steaks come to room temperature and place on a paper towel-lined plate until ready to cook.
- Cut bell peppers and onion into 1/2 inch slices. Peel and cut garlic.
- Trim the stem off the jalapeno, half and remove/discard the stem and seeds. Cut into 1/8 inch slices.
- Heat 2 tablespoons canola oil in a shallow 12-inch pot over medium-high heat. Add the onions and allow them to caramelize for approx. 4 minutes. Add the bell peppers, garlic, and jalapeno, and cook for an additional 3 minutes. Add the cumin and cook, stirring the pot for 1 minute.
- Add the Worcestershire sauce and 1/4 teaspoon Kosher salt. Cook until the Worcestershire sauce is absorbed by the vegetables. The vegetables should be browned and caramelized. Set off to the side while you prepare the chili con queso.
Chili Con Queso:
- Trim, half, and remove stem and seeds from the poblano pepper. Dice into 1/2 inch slices.
- Peel and dice the onion into 1/2 inch slices.
- Cut and dice the tomato into 1/2 inch slices
- Trim, half, and remove the stem and seeds, dice into 1/8 inch.
- Peel and finely chop the garlic.
- Heat a quart-pot over medium-heat. Add butter. Add onion and poblano pepper and sweat until tender, about 2-3 minutes.
- Add the jalapeno and garlic and sweat until tender, about 2 minutes.
- Add the tomatoes and season vegetables with Kosher salt, to taste. Sweat the tomato until there is only a spoonful of oil left in the pan.
- Grate cheeses.
- Add flour to the vegetables and cook over medium-low heat, stirring and scraping the bottom of the pan to keep the flour from sticking for approx. 3 minutes.
- Add milk to the pan and cook over medium-high heat, whisking constantly until the milk has thickened and cook until smooth; approx. 5 minutes.
- Add the cheese, one handful at a time. Whisk each handful until the cheese is melted and smooth.
- Pick the parsley and cilantro leaves; rinse under cold water and dry thoroughly on paper towels.
- Peel the garlic clove.
- Trim the stem and seeds from the jalapeno pepper.
- Add cilantro, parsley, jalapeno, olive oil, and salt to a blender or a food processor.
- Blend on medium speed until herbs break down and the olive oil is incorporated. The chimichurri should still be a little chunky.
- Transfer to serving bowl and stir in red wine vinegar. Add Kosher salt, to taste.
- Heat a 12-inch saute pan over high heat and add 2 tablespoons of canola oil.
- Pat the skirt steaks with a paper towel until thoroughly dried. Season both sides liberally with Kosher salt and pepper.
- Add steaks to the pan once the oil begins smoking. Cook until the steaks have a brown crust on the bottom, about 1-2 minutes. Flip steaks and repeat on the other side.
- Transfer steaks to a plate lined with a paper towel and let cool for approximately 5 minutes before slicing.
- Place a baking rack on top of the stove and turn the flame on high. Cook the tortillas on each side until lightly charred and warmed through, about 5-10 seconds per side. The tortillas should have a nice char, with burnt spots, but still soft. Keep the tortillas warm by wrapping them in a kitchen towel.
- Warm the vegetables and chili con queso over low heat. Slice the skirt steaks against the grain into 1/2 inch slices. Drizzle steak with chimichurri sauce and serve alongside the tortillas, vegetables, and chili con queso.