It’s been warming up here in Southern California (80 degrees the next few days!!!). Warm weather make us feel like bathing in the sun and eating tacos with fresh herbs and vegetables and juicy, flavored meat. These balsamic fajitas fulfill that plan perfectly. If you are in the middle of the nation and just experienced one of the biggest snow storms ever, I’m very sorry to brag about the weather I enjoy so much. If it makes you feel better it costs WAY too much to live here.
Total Time: 30 minutes
2 cups tomatoes, chopped
¼ cup cilantro, finely chopped
extra virgin olive oil
salt and pepper
2 bell peppers, sliced
1 onion, sliced
2 garlic cloves, finely chopped
4-8oz. steak per person, such as Rib-eye, New York or Sirloin
¼ cup balsamic vinegar
3 tablespoons butter
corn and/or flour tortillas (our favorite tortillas, if we don’t make our own, are Trader Joe’s corn AND flour tortillas)
Place tomatoes and cilantro in a serving bowl. Gently toss with a drizzle of olive oil and salt and pepper, to taste. Set aside.
Heat olive oil in a large skillet and sauté onion and bell pepper for 8-10 minutes, stirring often, until beginning to brown. Add a few tablespoons of water while cooking, if needed. Add garlic to pan and sauté for an additional 2-3 minutes, then season liberally with salt and pepper. Use a dash of vinegar, wine or water to deglaze pan, if needed, then transfer to a serving dish. In the same hot pan, add a little more oil and sear steak for 3-5 minutes per side, depending on thickness, seasoning with salt and pepper after searing. Remove steak from pan and let rest while you deglaze the pan with the balsamic vinegar. Let reduce by half until thickened. Slice steak into long, thin strips and add to balsamic syrup. Remove from heat and stir in butter, one tablespoon at a time, until balsamic glaze thickens. Build fajitas with steak and toppings, as desired.