Tri-Color Fajitas
Tri-Color Fajitas
Submitted by Denise Walburg, Fustini's Holland
Meat and Poultry
Ingredients
- 4-6 ounces skirt steak
- 1 tablespoon Fustini's Espresso Bean balsamic
- 2 tablespoons Fustini's Chipotle Olive Oil, divided
- ½ yellow bell pepper, julienned
- ½ orange bell pepper, julienned
- ½ red bell pepper, julienned
- ½ yellow onion, sliced
- 2 tablespoons Fustini's Iron Fish Honey Vinegar
- 4 corn or flour tortillas
- Fresh cilantro, garnish
- Sour cream, garnish
Directions
- Marinate meat in Espresso Bean balsamic and 1 tablespoon of olive oil for 4 hours then grill the steak to your liking. Slice the steak into very thin slices, cutting across the grain of the meat.
- Meanwhile in a skillet heat the remaining olive oil over medium heat. Add peppers and onion and sauté, for 2 minutes then add the honey vinegar to deglaze the pan. Continue cooking until tender, but still crunchy. Combine peppers &, onions with cooked meat. Place on a warmed tortilla. Garnish with fresh cilantro and sour cream. If you have a grill basket the peppers and onions can be cooked on the grill too. Just marinate them with the meat! Note: This is a great way to use up leftover grilled steak or chicken.
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