Beef & Chicken Fajitas w/ Chimichurri sauce & a Serrano Honey Marinade


Steak & Chicken Marinade:

2lbs Flank Steak

4 Chicken Breast

1 sliced sweet onion for grilling

2 Red peppers for grilling

Juice of 2 oranges

Juice of 4 limes

2/3 cup Serrano Honey vinegar

2/3 cup Milanese Gremolata EVOO

2 Tbsp garlic, minced

1 tsp crushed red pepper

Cilantro Chimichurri Sauce:

1 bunch Cilantro or about 1 cup packed (stems OK)

1 bunch Italian Parsley about 1 cup packed (stems OK)

1/4 cup fresh lime juice (1-2 limes)

1/2 cup Milanese Gremolata EVOO

2 Tbsp garlic, minced

2 tsp ground cumin

2 tsp ground coriander

3/4 tsp kosher salt

1/2 of one jalapeno pepper


Steak & Chicken:

  1. Steak & Chicken Instructions: In a bowl, mix together ingredients for marinade. Place steak & chicken in individual gallon size Ziploc bags and pour marinade over each, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.)  Cook steak on med high heat to desired doneness. Cook chicken on med till cooked through. Caramelize onions and peppers with remaining marinade.   Let rest 10 minutes, then thinly slice the meat.
  2. Chimichurri Instructions: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley (again, thin stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.
  3. Serve with warm tortillas, pico de gallo, and salsa! 


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