Steak Fajitas with Chimichurri Sauce and Spiced Peppers

Ingredients:

• 1 bunch of fresh parsley
• 1 bunch of fresh cilantro
• 1-2 cloves of garlic
• 1 large red onion, cut into half rings
• 2 tablespoons red wine vinegar
• 3 tablespoons lemon juice
• 0.5 tbsp. + 1 tbsp. l. olive oil
• 450 g of beef shoulder-neck or top-round steak
• 3 poblano peppers, seeded and cut into strips
• 1/4 cup lager
• 8 wheat tortillas, 20 cm in diameter.
• Lime wedges, for serving (optional)

Preparation:

1. In a food processor, combine the parsley and cilantro (leaves and stems), garlic, half the chopped onion, 1 tablespoon salt, 1 teaspoon black pepper, vinegar, 2 tablespoons lemon juice, and 1/2 cup olive oil; process until a thick, smooth chimichurri sauce forms. Prick both sides of the steak with a fork several times; place it in a resealable plastic bag and add half the sauce. Seal the bag and tuck in to coat the steak. Refrigerate for at least 1 hour. Cover the remaining sauce and set aside.
2. Preheat the grill to medium heat. Remove the steak from the bag (no sauce needed), season with salt and pepper, and grill until medium-rare, about 6 minutes per side. Let the steak rest, loosely covered with foil, for about 10 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the poblano pepper and the remaining half of the chopped onion, season with salt and pepper. Cook until the vegetables begin to soften and are browned around the edges, about 8 minutes. Pour in the beer, cover, and simmer until the peppers are softened, about 5 minutes.
4. Heat the tortillas on the grill. Thinly slice the steak diagonally and arrange it among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle with fajita sauce. Serve with lime wedges, if desired.