Chimichurri Steak Fajitas (Argentine-Inspired)
These chimichurri steak fajitas borrow the parsley-garlic-vinegar sauce Argentines traditionally spoon over grilled asado meats and adapt it into a fajita format, both as a quick marinade and a fresh finishing sauce. It is a fajita-style interpretation, not a traditional Argentine dish. Grill the skirt steak hot and fast, slice it against the grain, and finish everything with fresh, uncooked chimichurri.
- Prep
- 15m
- Cook
- 14m
- Rest
- 3m
- Total
- 32m
- Serves
- 4
- Level
- moderate
Pexels contributor · Pexels LicenseA fajita-style interpretation of Argentine chimichurri, grilled — inspired by chimichurri, not a traditional Argentine recipe.
Ingredients
Showing ingredients for 4 servings in US customary units.
Chimichurri & steak
Peppers & onions
To finish & serve
- 8Flour tortillas, warmedShop
Cook times are not scaled with servings — adjust pan size and cook in batches as needed. Salt and “to taste” items are intentionally left for your judgment.
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Step by step
How to make it
Make chimichurri
Step 1. Combine the parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, and salt. Divide into two portions: one for marinating, one reserved fresh for serving.
~10 min
Marinate steak
Step 2. Toss the steak with the marinating portion of chimichurri. Let it sit 30 minutes at room temperature, or up to 2 hours refrigerated — an oil-and-vinegar marinade mainly adds flavor rather than tenderizing, so longer isn't necessary.
~10 min
Grill steak
Step 3. Heat the grill to high and oil the grates. Grill the steak directly over high heat 3–4 minutes per side to 145°F.
~8 min
Rest
Step 4. Move the steak to a cutting board, tent loosely with foil, and rest 3 minutes.
~3 min
Char vegetables
Step 5. Grill the peppers and onion in a grill basket over direct heat, tossing occasionally, 7–8 minutes.
~8 min
Slice & combine
Step 6. Slice the steak thinly against the grain and toss with the grilled peppers and onion.
~2 min
Serve
Step 7. Spoon the reserved fresh chimichurri over the top and serve with warm tortillas.
Doneness & safety
Beef steak (whole cuts)145°F / 63°C
Cook whole-muscle beef (skirt, flank, sirloin) to a minimum internal temperature of 145°F (63°C), then rest 3 minutes. Many cooks pull skirt/flank medium-rare to medium for tenderness; 145°F is the published minimum for whole cuts.
Source: USDA Food Safety and Inspection Service · reviewed 2026-07-04
Marinating safely
Always marinate in the refrigerator, never on the counter. Discard used marinade or boil it before reusing as a sauce.
Source: USDA Food Safety and Inspection Service · reviewed 2026-07-04
Leftover storage
Refrigerate cooked fajita fillings within 2 hours (1 hour if above 90°F ambient). Store at or below 40°F, use within 3–4 days, and reheat to 165°F.
Source: USDA Food Safety and Inspection Service · reviewed 2026-07-04
🛒 Shop this recipe
Pantry & spices
- vinegarShop →
- olive oilShop →
- oreganoShop →
- red pepper flakesShop →
- kosher saltShop →
- flour tortillasShop →
Fresh ingredients
Fresh items open an Amazon search — availability varies by location.
Cookware & tools
- OXO Good Grips 16-inch Grilling Tongs · Good Grips 16" Grilling TongsFind →
- Weber Deluxe Grilling Basket · 7681Find →
- ThermoWorks ThermoPop 2 · ThermoPop 2Find →
- John Boos Reversible Maple Cutting Board · RA03 (24 x 18 in)Find →
- Victorinox Fibrox 12-inch Granton Slicing Knife · 5.4233.30 (Fibrox 12" Granton)Find →
- Cuisinart SG-10 Electric Spice Grinder · SG-10Find →
- Glass Spice Jars with LabelsFind →
- Victorinox Fibrox Pro 8-inch Chef’s Knife · 5.2063.20 (Fibrox Pro 8")Find →
- OXO Good Grips 12-inch Tongs · Good Grips 12" Locking TongsFind →
Already own these? Use what you have — no need to buy.
Recommendations are chosen to help you cook better fajitas; some Amazon links may earn a commission at no extra cost to you.
Substitutions
| Instead of | Use | Adjust | Expect | Avoid when |
|---|---|---|---|---|
| Fresh parsley | Half parsley, half cilantro | — | A brighter, slightly more citrusy variation on the classic sauce. | — |
| Red wine vinegar | Sherry vinegar | — | A rounder, slightly nuttier tang. | — |
| Skirt steak | Flank steak | Grill the same way; slice a touch thinner against the grain. | Slightly leaner and firmer texture. | — |
The science
Why the finishing chimichurri stays fresh, not cooked
Parsley's bright green color comes from chlorophyll, which breaks down with heat and time, dulling both the color and the sharp herbal flavor. Reserving a fresh, uncooked portion of chimichurri to spoon on right before serving keeps that vinegar-forward brightness intact, in contrast to the portion used for marinating, which mellows once it sits against the meat and picks up heat from the grill.
The call: Always reserve some chimichurri fresh and add it only after cooking.
Technique
Grilling skirt steak and slicing against the grain
Skirt steak has long, visible muscle fibers running in one direction. Grilling it hot and fast keeps the interior tender, but slicing across those fibers after resting is what actually makes it easy to chew — slicing with the grain leaves long, chewy strands regardless of how well it was cooked.
The call: Always slice perpendicular to the visible muscle fibers.
Equipment for this recipe
Disclosure: As an Amazon Associate, FajitaRecipe.com earns from qualifying purchases. Recommendations are chosen to help you cook better fajitas; some Amazon links may earn a commission at no extra cost to you. See our selection methodology.
For grilled fajitas
OXOModel Good Grips 16" Grilling Tongs
Sixteen-inch tongs keep your forearm out of grill-flare range while you turn skirt steak over direct heat.
Best for: Turning steak and chicken over live fire.
WeberModel 7681
A basket keeps pepper strips from falling through the grate while still letting them pick up direct-fire char — just do not overfill it.
Best for: Grilling sliced peppers and onions without losing them through the grate.
ThermoWorksModel ThermoPop 2
You do not need a premium thermometer to cook safe chicken. The ThermoPop 2 is accurate and a few seconds slower — a great-value pick from the same maker.
Best for: A reliable read without the premium price.
John BoosModel RA03 (24 x 18 in)
A roomy board with a juice groove lets steak rest and be sliced in one place; pour the caught juices back over the strips before serving.
Best for: Resting and slicing steak with room to spare.
For slicing steak
VictorinoxModel 5.4233.30 (Fibrox 12" Granton)
Thin, even slices across the grain are what make skirt and flank tender. A long granton slicer does it in one clean stroke instead of sawing.
Best for: Clean, thin, against-the-grain slices on skirt and flank steak.
John BoosModel RA03 (24 x 18 in)
A roomy board with a juice groove lets steak rest and be sliced in one place; pour the caught juices back over the strips before serving.
Best for: Resting and slicing steak with room to spare.
ThermoWorksModel ThermoPop 2
You do not need a premium thermometer to cook safe chicken. The ThermoPop 2 is accurate and a few seconds slower — a great-value pick from the same maker.
Best for: A reliable read without the premium price.
For making seasoning
CuisinartModel SG-10
Toasting whole cumin and grinding it fresh gives a homemade seasoning noticeably more aroma than pre-ground jars that have sat for months.
Best for: Grinding whole cumin and dried chiles for a fresher blend.
Homemade blend keeps its potency about six months in an airtight jar away from light and stove heat — worth it if you mix a big batch.
Best for: Storing homemade fajita seasoning so it keeps its punch.
For peppers & onions
VictorinoxModel 5.2063.20 (Fibrox Pro 8")
A sharp 8-inch chef’s knife handles the pepper and onion prep fajitas live on. The Fibrox handle grips even when your hands are wet from vegetables.
Best for: Slicing peppers and onions and general prep.
OXOModel Good Grips 12" Locking Tongs
Twelve-inch tongs keep your hand out of the smoke while you toss peppers and flip strips in a ripping-hot pan.
Best for: Tossing peppers and turning strips over high heat.
A fajita-style interpretation
This recipe is a fajita-style interpretation that borrows chimichurri, the traditional Argentine and Uruguayan parsley-garlic-vinegar sauce typically served alongside grilled asado meats. It is not a traditional Argentine dish. Here, chimichurri is used both as a light marinade and a fresh finishing sauce, adapted into a fajita format rather than served as a side condiment to a whole grilled cut.
The call: Treat this as a chimichurri-inspired fajita, not a traditional asado preparation.
Serving & storage
Storing and reheating
Refrigerate leftover steak and vegetables within two hours and use within 3–4 days. Store any extra fresh chimichurri separately in the fridge for up to a week and add it cold or at room temperature to reheated leftovers, since reheating it dulls the color and flavor.
Frequently asked questions
+Is this a traditional Argentine dish?
No. This is a fajita-style interpretation borrowing chimichurri, the traditional Argentine and Uruguayan sauce usually served alongside grilled asado meats rather than folded into tortillas.
+Can I make the chimichurri ahead of time?
Yes — it keeps well refrigerated for up to a week, though the color and brightness are best within the first couple of days.
+Can I use flank steak instead of skirt steak?
Yes. Grill it the same way and slice it slightly thinner against the grain.
+Is chimichurri spicy?
It's mild by default. The crushed red pepper flakes add gentle warmth, not real heat — adjust the amount to taste.
Testing, sources & disclosure
This recipe was developed and reviewed by our editors. We publish full kitchen-test notes here once a recipe has been cooked and verified in our kitchen.
- Author:
- FajitaRecipe Editorial
- Last reviewed:
- 2026-07-06
Sources
- Safe Minimum Internal Temperature Chart, USDA FSIS linkSupports: Beef steak should reach a safe minimum internal temperature of 145°F with a rest time
- Chimichurri, Encyclopaedia BritannicaSupports: Chimichurri is a traditional Argentine and Uruguayan herb sauce of parsley, garlic, vinegar, and oil served with grilled meats
As an Amazon Associate, FajitaRecipe.com earns from qualifying purchases. We do not provide medical or dietary advice; follow USDA guidance for food safety.
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