1green bell pepperseeded and cut into 1 1/2-inch squares
1red bell pepperseeded and cut into 1 1/2-inch squares
1yellow bell pepperseeded and cut into 1 1/2-inch squares
1/2cupfresh Italian parsley
3Tablespoonsolive oiladd more for a thinner sauce
2teaspoonsfresh lime juice
2Tablespoonsred wine vinegar
1/4teaspooncrushed red pepper flakesadd more for more heat
Place steak cubes in a large bowl and toss with fajita seasoning. Cover and set aside for 30 minutes. (soak wooden skewers if using)
Place the cilantro, parsley, olive oil, vinegar, lime juice, garlic cloves and red pepper flakes in the bowl of a food processor.
Lock cover in place and process until well-combined and to your desired thickness. Set aside until ready to serve.
Preheat gas grill to medium-high heat.
Thread four skewers, alternating between the steak, onion and bell pepper. Place kabobs on the grill over direct heat, and grill turning every few minutes for more uniform cooking, about for 8 to 10 minutes or until the steak reaches your desired doneness. (125 degrees for medium-rare or 135 for medium).
Remove from grill, cover with foil and allow to rest for 10 minutes. They will continue to cook under the foil.
Serve with chimichurri sauce.
If using wooden skewers, make sure your soak them in water for at least 30 minutes to keep them from burning on the grill.