Fustini's Oils and Vinegars
Tri-Color Fajitas

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Tri-Color Fajitas


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Tri-Color Fajitas

Submitted by Denise Walburg, Fustini's Holland



Substitution suggestions: Fustini's Persian Lime Olive Oil, Fustini's Cayenne Crush Olive Oil, Fustini's Leek Oil, Fustini's Sicilian Lemon Balsamic, Fustini's Mango balsamic


Step 1. 

Marinate in Fustini's Espresso Bean Balsamic Vinegar and Fustini's Garlic 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.

Step 2. 

Meanwhile in a skillet heat Fustini's Chipotle Olive Oil over medium heat. Add peppers and onion and sauté for 2 minutes then add Fustini's Iron Fish Honey Vinegar. Continue cooking until tender, but still crunchy. Combine peppers & onions with cooked meat. Place on 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 left over grilled steak or chicken.

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