Grilled Nieslanik Beef Flank Steak Fajitas
with Mountain Sorrel Chimichurri Salsa and grilled local asparagus

found in seasonal abundance at Mana Foods in Carbondale and The Aspen Saturday Market


Chef Chris Keating, Of Pine Creek Cookhouse, Aspen, CO 

All in a day’s work – A mile-and-a-half climb on horse or skis is routine for Pine Creek Cookhouse Executive Chef Chris Keating. This quiet stretch to and from work is when he finds inspiration for new dishes, like this one. He often tests recipes for shift meals, a trial-by-fire that results in higher creativity and lively dinners. So between lunch and dinner service, the Pine Creek family gathers for a shared meal of Nieslanik Beef fajitas – served while the sun sets over the peaks and pines surrounding the Cookhouse.

All in the Family – The Nieslanik family grazes cattle on land they’ve kept sacred for three generations, with plans of keeping the ranching tradition alive for years ahead. “Come see us,” Jerilyn says, “Walk up the hill above Carbondale, enjoy the view, and bring our beef home to your family.”

To be grilled: 

1   Nieslanik Beef flank steak

approx 4 pounds; serves 10

4   Bunches Asparagus


1/2  cup chopped parsley

1/2  cup chopped cilantro

tablespoon chopped garlic

tablespoon chopped onion

1  Lime, juiced

1/2  cup Extra Virgin olive oil
fresh cracked pepper

Mountain Sorrel Chimichurri Salsa:
2 cups Minced Sorrel
1 Lemon, juiced
1/2  cup Extra Virgin olive oil
2 tablespoons  chopped garlic
1/2 teaspoon cayenne pepper
sea salt


1. Make the Chimichurri Salsa ahead of time. It will keep refrigerated for a week. Combine ingredients in a blender, reserving half the olive oil. Pulse until it is chunky, then slowly add olive oil to emulsify.

2. Tenderize the Flank Steak with a fork or jaccard meat tenderizer. Place it in a large casserole dish.

3. Whisk together the marinade ingredients and pour over the Flank Steak. Cover and refrigerate for at least 3 hours.

4. Heat grill to 400 degrees. Brush the asparagus with olive oil or melted butter.

5. Grill the flank 5-6 minutes on each side, making sure that the meat is kept rare-to-medium rare. When turning the steak, place the asparagus on the grill.

6. Remove from heat, and let meat rest for at least 15 minutes. Carve by slicing against the grain to make it more tender.

7. Wrap steak and asparagus with a drizzle of chimichurri in a warm corn or wheat tortilla (Mountain Parent’s pick – handmade and packed hot from Tortilleria Del Rocca in Carbondale.)