Steak Fajitas with Peperonata

Servings:

6 to 8

Quantity

Ingredients

3/4 pound

Skirt steak

1/4 cup

Extra virgin olive oil, divided

1/2 teaspoon

Black pepper, divided

1 teaspoon

Fresh thyme, chopped

1 half

Red onion, 1/4-inch slices

1 each

Yellow bell peppers,1/4-inch slices

1 each

Red bell peppers,1/4-inch slices

1 each

Jalapeno, seeded, deveined and finely chopped

4 each

Garlic cloves, sliced

1, 14.28 oz. can

Carmelina Brands® Italian Borlotti Beans, rinsed and drained

1, 14.28 oz. can

Carmelina Brands® Italian Red Kidney Beans, rinsed and drained

1/2 cup

Fresh tomatoes, seeded, 1/4-inch slices

1 teaspoon

Kosher salt

1 teaspoon

Fajita seasoning

1/2 cup + Garnish

Fresh cilantro, chopped

1 each

Fresh lime juice

8 each

6-inch flour tortillas

Garnish

Avocado

Garnish

Sour cream

Marinate skirt steak with 2 tablespoon of oil, 1/4 teaspoon of black pepper, and fresh thyme; making sure to season on each side. Cover and refrigerate for 30 minutes.
To make the Peperonata, in a large skillet, heat remaining oil over medium high heat. Carefully add onions, yellow and red bell peppers, jalapenos, and garlic. Sauté until vegetables start to brown; about 5 to 7 minutes. Stir in Carmelina Brands® Italian Borlotti, Red Kidney Beans, and fresh tomatoes. Season Peperonata with salt, remaining pepper, and fajita seasoning. Mix to combine. Add cilantro, remove from heat and set aside.
On a pre-heated barbecue or grill pan, sear the skirt steak for 1 to 2 minutes on each side until cooked medium rare. Remove steak from grill and let rest for 2 minutes before slicing. Slice steak into 1/4-inch thick pieces, slicing against the grain. Add steak slices to Peperonata mixture; toss to combine. Garnish with fresh lime juice.
To serve, fill warmed tortillas with Steak Fajita with Peperonata. Top with sliced avocado, sour cream, and fresh cilantro as desired. Buon Appetito!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™