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




Step 1. 

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.

Step 2. 

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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