Sometimes you just want the SIZZLE! Fajitas fit the bill, but be sure everyone at the table knows how HOT that frying pan is! You can put a couple of toppings out or a dozen it just depends on the tastes of those at the table. This is a pretty spicy recipe but you can ALWAYS change up the oil & vinegar to take away some of the heat if you like (substitutes suggested below).


1 1⁄2 pounds (680 gm) skirt (or flank) steak
1 tsp chili powder (your choice of heat) (or for no heat omit and use cumin)
3 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
4 Tbsp SOOC Baklouti Green Chili Olive Oil, divided
2 Tbsp SOOC Serrano Honey Vinegar
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 in half and sliced
flour tortillas, warmed up for serving
Toppings – freshly squeezed lime juice, fresh chopped greens, cilantro, avocado slices or guacamole, grated cheese, salsa – whatever you like!


In a large bowl, add 2 Tbsp SOOC Baklouti Green Chili Olive Oil, the SOOC Serrano Honey Vinegar, chili powder, minced garlic, salt & pepper and stir together. Slice cold uncooked steak into thin strips (across the grain) add to marinade and stir to make sure it’s all coated. Let it stand for 30 – 60 minutes as steak climbs to room temp. Remove the steak from the marinade and shake excess back into the bowl. Add the peppers & onion to the marinade bowl, stir to coat and let sit. Heat 1 Tbsp SOOC Baklouti Green Chili Olive Oil, in a large cast-iron frying pan over medium-high heat, until shimmering add steak strips to the pan (do it in batches to ‘give them room’ if necessary), cook to your desired ‘doneness’ and until they get a bit crispy on the edges. Remove steak, add remaining SOOC Baklouti Green Chili Olive Oil, heat again, turn all the vegetables and marinade from the bowl into the pan and fry until peppers are soft and onions are translucent (no more than 5 minutes). Set out all your various toppings in individual bowls at the dining table. Return the steak to the pan and stir everything together, turn heat to high, get it ‘sizzling’ then take the pan to a heatproof trivet at the table. Let everyone serve themselves (with tongs) onto warm tortillas (doubling them up means less breakage!) and add their choice of toppings.


Smoky Chipotle Olive Oil (a little LESS heat)
Red Cayenne Olive Oil (MORE heat)
Persian Lime Olive Oil (no heat from oil and citrus edge)
Cilantro & Roasted Onion Olive Oil (classic flavour, no heat from oil)

Key Lime White Balsamic  (sharp & tangy BIG lime add!)
Jalapeno White Balsamic (has pepper flavour but NOT the associated heat!)

(Never be afraid to experiment, you may find other combos that make you say “Oh, WOW!”)