Steak Fajitas with Peperonata

By [e-mail]

Ingredients

• Peperonata:
• 3 T olive oil
• 2 med. red onions, thinly sliced
• 1 t ground cumin
• Sea salt & pepper
• 2 med. thinly sliced red bell peppers
• 2 med. thinly sliced yellow bell peppers
• 1/4 C blood orange vinegar
• 1/2 C coarsely chopped cilantro
• Steak:
• 1 boneless New York strip steak
• 1/2 t ground cumin
• Kosher salt & pepper
• 2 T olive oil

Details

Servings 4

Preparation

Step 1

In heavy duty skillet, heat 1 T olive oil over med heat until shimmering. Add onions, 1/2 t cumin, 1/2 t salt & 1/2 t pepper. Cook until beginning to soften, @ 2min. Transfer to a large bowl. Add 1 T oil to skillet & when shimmering, add the peppers, 1/2 t salt & 1/2 t pepper, &1/2 t cumin. Cook until peppers are soft & charred in spots, 5-8 min. Transfer to bowl & let cool. Toss onions & peppers with vinegar, cilantro & 1 T olive oil. Season to taste with salt & pepper.

Heat grill, Pat steak dry & season with cumin, salt & pepper. coat with olive oil & sear on grill. Lower temperature to med-hi & continue cooking 4 min per side for rare. Cook another 4 min for med rare. Let rest under foil tent for 15 min.

Thinly slice steak & transfer to platter. Top with peperonata & cilantro. Serve with heated flour or corn tortillas