This is an untraditional approach to fajitas. People think they need all the traditional accouterments on their fajita bar: sour cream, salsa, etcetera. On mine, I like to make a couple stand out sauces and stick to lots of the same color scheme and use what’s in season. I want my food to taste good AND look pretty. This recipe can be cooked on a grill or in a cast iron skillet. It uses a lot of different peppers for the fajita fillings, the marinade and the sauce. Leave out the green bell pepper. I mean really, who likes those things? And they ruin the color palette.




2 USDA Prime top sirloin steaks

6 flour tortillas

4 cups assorted and julienned peppers

1 yellow onion julienned

1 cup shredded cheddar, any variety

1 Lime, cut into wedges



1 cup marcona almonds

2 tablespoon soy sauce

2 tablespoon lime juice

¼ cup grated Parmesan cheese

1 7 oz can chipotles in adobo/take chiles out of excess liquid

2 tablespoon cilantro, chopped

2 cloves Garlic

¼ cup extra virgin olive oil, plus more if needed


½ cup parsley, chopped

½ cup cilantro, chopped

¼ cup oregano, chopped

1 small jalapeno pepper, deseeded and finely chopped

¼ cup shallot, super fine diced

½ cup + more if needed Extra virgin olive oil.