Ever since I went to my first Brazilian Steakhouse and had this mystery green sauce spread over my steak, I was intrigued. I had never seen something so bright and vibrant spread over a nice hunk of meat and, boy, was it delicious. I enquired with the waiter – the sauce was called Chimichurri (Chim-mee-chur-ree).I liked it even more. It’s a staple in Brazilian carnivorous cuisine, so I decided to fuse it with the smokiness of bacon(and its fat) and use it on Mexican style steak fajitas as the marinade for our beautiful skirt steak. Here we go!


4 strips Maple Leaf Bacon

1 cup Parsley

½ cup Cilantro

1/3 cup Red Wine Vinegar

1 tsp Cumin

3 Red Chillies (you know I like things spicy)

2 tbsp Olive Oil

1 to 1-1/2lb Skirt Steak or Flank Steak

2 or 3 Bell Peppers

2 Small to Medium Onions

Flour Tortillas

Chef Rob Bacon’s Chunky Avocado Mix (from the quesadillas

Shredded Cheese

Sour Cream

Shredded Lettuce


1. Grab your bacon strips and roughly cut them up into 1” pieces and give them a good fry. The size doesn’t really matter because we’re going to grind everything up in a blender anyway.

2. In the bowl of a food processer, add in your parsley, cilantro, red wine vinegar, chillies cumin and olive oil. Season with a little bit of salt and some pepper.

3. Add in your crispy bacon, fat and all.

4. Blitz this until it is a beautiful marinade

5. Grab your steak, throw it in a large zip lock bag and pour your beautiful baconized chimichurri over it and rub it all over. Let this marinade for thirty minutes to an hour on your counter… or as long as overnight in the fridge.

6. While the steak is marinating, cut up your bell peppers into nice even strips

7. Do the same with your onions.

8. Into a scorching hot pan with some olive oil, toss in your onions and fry them just enough to get some colour on them and they’ve softened slightly. Don’t forget to season with salt and pepper. We need the pan SUPER hot to do this

9. Do the same with your peppers. Again SCORCHING hot. We want these to fry, not steam! Season these with salt and pepper, too!

10. Dump your onions back in with your peppers and toss them all together for a couple minutes, then set them aside.

11. Grill up that steak! Make sure you let it come to room temperature before you throw it on the grill! I cooked mine for about 6 minutes per side to make it on the rare side of medium rare.

Tip: Make your roommate fry the vegetables while you get the glory of grilling the steak. That’s what I did!

12. Let that steak rest for at least 10 minutes to allow the juices to redistribute, then slice it on an angle AGAINST the grain.

13. Load up a steamed flour tortilla with your steak, my special avocado mixture that I used in my Quesadillas (super delicious), sour cream, shredded cheese, lettuce, and our sautéed veggies.

14. I couldn’t even wrap it up properly it was so large! There should be plenty for 4 hungry people!