Mediterranean Style Steak Fajitas

1. 1

   Roughly chop the onions; It may seem like a lot but they are going to reduce a ton while you caramelize them. Heat a pan on medium and add in 2 tbsp of olive oil. Add the onions and then bring the heat down to a low/med and let the onions sweat out until they are a gorgeous golden hue. This takes about 20 minutes.

2. 2

   While the onions are caramelizing make the basil almond pesto, throw all of the ingredients into a blender or food processor and whiz until smooth. This will make a big batch but it will keep in the fridge for about 2 weeks. Set aside. Tip: add a little olive oil on the top each time you use some pesto from the jar and this will keep it from going brown.

3. 3

   Thinly slice the red pepper and the cabbage and in a large pan on medium heat add 2 tbsp of olive oil. Throw in the veggies and 3 tbsp of the pesto you made earlier and braise on low for about 15 minutes. You still want them to be colorful and have a little crunch.

4. 4

   Preheat the oven to 200 degrees, once the onions and veggies are done you can put them on a tray to keep warm while you make the steak.

5. 5

   Mince 4 cloves of garlic and season your steak generously with salt and pepper and rub on the minced garlic. In a large pan on medium - to high heat add in 3 tbsp of butter. Add in your steak and sear on both sides so you get a nice crisp then cook to your liking. Some people like their steak more rare, some medium so I will leave this up to you!

6. 6

   Warm your tortillas, I rubbed them on the pan I was cooking the steak in and then threw them in the oven with the veggies for a couple of minutes. Garnish with fresh cilantro, goat cheese and a slice of lime.

* Per serving · 4 servings · Values may vary.

No additional tips available.