Grilling on a budget? Raid the pantry

Aug 30, 2011, 2:36 a.m.
Beef is grilled in Yokohama, south of Tokyo in this July 27, 2011 file photo. REUTERS/Yuriko Nakao

1 bunch fresh parsley, leaves only

1 bunch fresh cilantro, leaves only

5 cloves garlic 1/2 red onion, roughly chopped

2 teaspoons hot paprika

2 tablespoons sherry vinegar

1/2 cup olive oil

Salt and freshly ground black pepper

2 pounds flank steak

12 (8-inch) flour tortillas

Drunken Peppers, recipe follows

1. To make the chimichurri, in a food processor, add the parsley, cilantro, garlic, onion, hot paprika, vinegar, olive oil, 1 tablespoon salt and 1 teaspoon pepper and blend until smooth. Reserve half for drizzling on the fajitas. Place the remaining marinade in a resealable plastic bag and add the steak. Coat well and marinate for at least 1 hour.

2. Preheat the grill to medium-high. Remove the steak from the marinade and discard the marinade. Sprinkle the steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let the steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.

3. Warm the tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place the meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.

Drunken Peppers:

2 tablespoons olive oil

2 green bell peppers, seeded and cut into strips

2 jalapeno peppers, seeded and cut into strips

2 poblano peppers, seeded and cut into strips

2 red bell peppers, seeded and cut into strips

1 large onion, sliced

Salt and freshly ground black pepper

1/2 bottle lager beer

In a large saute pan, heat the oil over medium-high heat. When shimmering, add the peppers and onions. Season with salt and pepper and saute until softened and caramelized around the edges, 6 to 8 minutes. Add the beer and cover. Cook a few minutes more until the peppers and onions are tender.

(Reporting by Richard Leong;editing by Elaine Lies)

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