The Spicy Olive's Steak Fajitas

The Spicy Olive’s Steak Fajitas


SPICY STEAK FAJITAS
1 1/2 pounds flat iron steak
1 teaspoon smoked paprika
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 1/2 tablespoons The Spicy Olive’s Baklouti Green Chili Fused Olive Oil, divided
1 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 red onion, cut into wedges
1 pack of wheat flour tortillas
Mortar and Pestle Cuatro Taco seasoning blend
(optional – add lettuce to the wrap)
Preheat grill to medium high heat.
In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak 2 teaspoons Mortar and Pestle Cuatro Taco seasoning mixture.
Coat the grill with the Baklouti Fused Olive Oil, add steak to grill, and cook, flipping once (5-7) minutes per side Let rest 5 minutes.
Season bell peppers and onion with remaining 1 1/2 tablespoons Baklouti Fused Olive Oil; season with salt and pepper, to taste.
Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
Thinly slice steak against the grain and slice. Toss together steak strips with sliced bell peppers and onions. Warm tortilla until soft, add meat, peppers and lettuce and serve. Optional – add guacamole and sour cream.

The Spicy Olive’s Shepherd Pie

SHEPHERD’S PIE
1 ½ lb. ground beef
2 tablespoons of The Spicy Olive’s Madagascar Black Peppercorn Infused Olive Oil
1 finely chopped onion
2 finely chopped garlic cloves
1 teaspoon chopped thyme
½ teaspoon of kosher salt
1 finely chopped Roma tomato
1 cup of low sodium chicken or vegetable broth
2 chopped carrots
1/2 cup of frozen corn
½ cup of frozen peas
¾ cup of The Spicy Olive’s A-Premium or Traditional Balsamic Vinegar
2 lbs. Red-potatoes
2/3 cup of half and half
3 tablespoons of The Spicy Olive’s Infused Butter Olive Oil
1/2 cup of grated sharp cheddar cheese
1 tablespoon of Dijon mustard
Teaspoon of salt
Preheat oven at 400 degrees F.
Peal the 2 lbs. of potatoes, cut into cubes. Boil potatoes in a large pot, add a teaspoon of salt, cook until tender (approx. 20 min). While potatoes are cooking heat 2 tablespoons of Madagascar Black Peppercorn Infused Olive Oil in a large skillet over medium heat. Stir in your chopped onion, ground meat, carrots, thyme, garlic, ½ teaspoon of salt, and cook until meat has browned. Add the chopped tomato, cook and stir until soft – about a minute. Stir in ¾ cup of A-Premium Balsamic Vinegar, add frozen corn, peas and chicken broth to the mixture let simmer for 5 minutes until reduced and saucy.
In a 3-qtr baking dish transfer your meat mixture and evenly spread across the dish.
Back to the potatoes – drain the potatoes and return to the pot, add the Infused Butter Olive Oil, half, and half. Mix in cheddar cheese and Dijon mustard. Smash until all ingredients have mixed – season with additional salt if needed. Spread mashed potatoes over the meat in the baking dish creating an even layer on top. Place baking dish in the oven, bake until topping is golden brown, approximately 20-25 minutes. Let cool for 5-10 minutes before serving.

The Spicy Olive’s Elderberry Beef Jerky

ELDERBERRY BEEF JERKY
2 pounds beef round steak, cut into very thin strips across the grain
1/4 cup soy sauce
3 Tablespoons Elderberry Dark Balsamic
2 Tablespoons natural liquid smoke
2 Teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon hot red chili flakes (optional)

Directions

Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using).

Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight.

Remove meat from bowl and arrange the meat strips on the tray of a dehydrator and dry at your dehydrator’s highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

The Spicy Olive’s Taco Salad

A south of the border dinner option that is good anytime but especially for Cinco de Mayo!

Recommended salad dressing for the Taco Salad is our Serrano Honey vinegar mixed with our Persian Lime olive oil!

The Spicy Olive’s Balsamic Burgers

Adding balsamic vinegar to burgers adds a mouth watering richness to the meat. Neapolitan Herb balsamic is my favorite addition to burgers, because it adds flavors similar to Worcestershire sauce. Other Spicy Olive balsamic vinegars that would be tasty added to hamburger are Traditional Aged 18 Year, Espresso, and Dark Chocolate.

The Spicy Olive's Beef Tenderloin

The Spicy Olive Holiday Beef Tenderloin

The Spicy Olive's Flank Steak for Fajitas

The Spicy Olive Flank Steak for Fajitas

The Spicy Olive's Steak Balsamico

The Spicy Olive Grilled Steak Balsamico

The Spicy Olive's Slow CookerBeef, Barley and Squach Stew

The Spicy Olive Slow Cooker Beef, Barley and Squash Stew

Would be delicious with carrots or celery or other vegetables you might like to add!
The Spicy Olive's Taco Burger

The Spicy Olive Grilled Taco Burger