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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.
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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