Flank Steak Fajitas with Chimichurri and Drunken Peppers Recipe | Sunny Anderson | Food Network

Ingredients

• 1 bunch fresh flat-leaf or curly parsley, leaves only
• 1 bunch fresh cilantro, leaves only
• 5 garlic cloves
• 1/2 cup roughly chopped red onion
• 2 teaspoons Hungarian or hot paprika
• 2 tablespoons sherry or red wine vinegar
• 1/2 cup olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pounds flank steak
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 poblano peppers, seeded and cut into strips
• 2 green bell peppers, seeded and cut into strips
• 2 red bell peppers, seeded and cut into strips
• 2 jalapeno peppers, seeded and cut into strips
• 1 large Vidalia or sweet onion, thinly sliced
• 16 ounces pale ale or pilsner beer
• Twelve 8-inch flour tortillas