2 tsp. Salt Cellar High Steaks Spice Blend
2 Tbsp. Cold Smoked Olive Oil, plus more for drizzling
2 Tbsp. Fig Balsamic
8 oz. steak
1 large red pepper, sliced
1 large green peppers, sliced
1 c. red onion, sliced
Wildly Delicious Caramelized Onion & Maple Confit, warmed
corn or flour tortillas, warmed
Mix the first 3 ingredients in a bowl and pour into a plastic bag, add steak and marinade overnight in fridge.
Grill the meat to desired doneness. At the same time, toss peppers and onions with a scant amount of Cold Smoked Olive Oil then grill in a grill basket or foil tray. If steak finishes cooking before peppers, remove from heat and tent with foil. Slice steak into strips immediately before serving.
Place approximately 1/2 cup of the Onion & Maple Confit in a small glass bowl and microwave on low power just until warm.
Wrap tortillas with a hot, damp towel prior to serving so they are warm, or heat them briefly in the microwave on low power.
Place peppers, onion, and steak into tortillas, top with warmed caramelized onion. Add additional salsa or chimichurri sauce, if desired.
