• 4-6oz Skirt Steak
  • 12-16 oz Marconi Giardiniera (Hot/Med/Mild)
  • 1/2 Cup Shredded Cheese
  • 1/2 Cup Marconi Roasted Corn and Bean Salsa
  • Corn or Flour Tortillas
  • 4-6oz Balsamic Vinegar
  • Salt and Pepper to taste


Coat Frying Pan to with Oil from Giardiniera and bring to med-hot heat. Sear Steak while seasoning lightly with Salt and Pepper. Steak to desired level and remove to rest. Once completely rested, slice to your desired size and return to pan. Toss Steak strips with the Marconi Giardiniera, and remove from pan again.

Place your first tortilla in the pan, and sprinkle a strong pinch of shredded cheese. While cheese is melting, toss a spoonfull of salsa on top followed by your steak and Marconi mix and throw a dollop right in the center. Remove from pan, roll your fajita, and enjoy HOT!

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