1 dry pint Grape or Cherry Tomatoes, diced small
1/2 C. Flat Leaf Italian Parsley, chopped
3-4 fresh leaves Basil, chopped or ¼ tsp Dry Basil
1 clove garlic, minced
1 1/2 TBSP Olive Gourmet Extra Virgin Olive Oil
1 TBSP Olive Gourmet 18-Year Traditional Aged Balsamic
/4 tsp Dry Oregano
1/4 tsp Sea Salt
Black Pepper to taste
2 tsp Brown Sugar
1 TBSP Olive Gourmet Jalapeno White Balsamic
Combine all ingredients and refrigerate up to 24 hours before serving.
1/2 C. Olive Gourmet 18-Year Traditional Aged Balsamic
1/2 C. Olive Gourmet Neapolitan Herb Aged Balsamic
2 TBSP Olive Gourmet Tuscan Herb or Garlic EVOO
2 Cloves Garlic, chopped (if not using Garlic EVOO)
Salt and Pepper, to taste
Place the marinade ingredients into a container and shake until mixed. Pour the mixture into a Ziploc bag. Slice the flank steak into 1/2 inch thick strips against the grain. Add the meat to the marinade and refrigerate at least 1-2 hours. NOTE: You can marinate the meat up to 24 hours in advance if kept covered in the refrigerator.
2 lb Flank Steak
2 lg Red Bell Peppers, cut in strips
2 TBS Olive Gourmet Traditional Extra Virgin Olive Oil
1/2 tsp Kosher Salt
2 Medium Sweet Onions, sliced, about 1 inch thick
1 C Shredded Fontina Cheese
1 C Sour Cream
Heat 2 TBSP of olive oil in a large skillet and add the sliced bell peppers. Add the sliced onions and the 1/2 tsp of kosher salt to the pan with the cooking peppers. Continue to cook until the onions are translucent and the peppers are tender.
Heat the grill to medium high heat.
Oil the grill to prevent the steak from sticking. Grill the marinated flank steak strips just until they have grill marks. Do not overcook or the steak will be dry and tough.
Heat the tortillas according to the package directions.
Top each tortilla with 2-3 pieces of grilled steak, peppers and onions, Italian Salsa, shredded Fontina, and a dollop of sour cream.