Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs. Flank Steak (sliced thinly)
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Poblano Pepper
  • 1 Red Onion
  • 1 tsp Paprika
  • 1 tsp Ground Cumin
  • 1/4 tsp Salt
  • 1 tsp Chili Powder
  • 1 1/2 tbsp Olive Oil
  • 2 tbsp Lime Juice
  • 2 Garlic Cloves (minced)
  • 1 cup Fresh Cilantro
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Lime Juice
  • 3 tbsp Olive Oil
  • 1/4 tsp Paprika
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1-2 cups Pepper Jack Cheese (or other cheese if desired)

Instruction

  • First, make the chimichurri sauce by adding the sauce ingredients to a food processor and blending well. Then let sit in the fridge while you make the cheese bowls and fajita mixture.
  • To make the cheese bowls, line a sheet pan with parchment paper, then spread out about 1/2 cup of cheese (I used some delicious Pepper Jack California Cheese) into a circle about 5-6 inches wide.
  • Then bake at 425° for 5-6 minutes, and let cool for 3-4 minutes, or until you can gently pry it off the parchment paper with a spatula.
  • Grab a small bowl, place the cheese disc inside, and then let cool so it keeps it's shape.
  • Next, the fajitas. In a small bowl, add the spices in the marinade-paprika, cumin, salt, chili powder. Mix in the olive oil and lime juice, whisk thoroughly and set aside.
  • Slice all your peppers and onion into similarly sized pieces, and then add to a bowl with your sliced meat.
  • Then add the marinade to the bowl and toss to coat everything.
  • Let sit for 5-10 minutes.
  • Add veggie and meat mixture to the sheet pan, and bake for 10-15 minutes.
  • Then switch to broil and let it crisp up a bit under the broiler, for about 2-3 minutes.
  • On a plate, add the meat and veggies to a cheese bowl, top with the chimichurri sauce, and enjoy!