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.
INGREDIENTS
FAJITAS
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
CHIPOTLE ROMESCO
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
QUICK CHIMICHURRI
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.
