• Cut the steak into bite sized cubes, about 1 to 1 1/2 inches. Toss with the dry rub spice mix. If you want to do this up to a day ahead, load the meat into a heavy duty zip lock bag and refrigerate. When ready to cook, thread the beef onto 4 skewers.
• Cut the peppers and onion into bite sized pieces as well and thread onto 4 skewers.
• Lay out the skewers on a baking sheet and brush with olive oil Sprinkle with salt. Place the pan on the 2nd to highest position under the broiler and broil on high for about 5 minutes each side. The veggies should be golssy and slightly charred. The meat should be medium rare. Note: I cook the veggies first, then the meat.

chimichurri

• With your food processor running, drop in the garlic and shallot and process until they are finely minced.
• Fill the bowl of the processor with the rest of the ingredients and pulse/process until it becomes a brilliant green sauce, scraping down the sides of the bowl as necessary to get everything incorporated. Take a taste to adjust any of the flavors. If it tastes a bit bitter, add a tiny amount of sugar. Keep refrigerated.
• Serve your fajitas on or off the skewer, with rice, couscous, or tortillas. Drizzle with lots of chimichurri