Kittiele Potts | Bowie-Cass EC

For her fajita tacos, Potts uses a zippy chimichurri sauce that pairs beautifully with sweet caramelized onions.

Filling
32-ounce sirloin steak
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika

Chimichurri Sauce
1 cup parsley
1 cup cilantro
1/2 cup olive oil
1/2 red onion
20 green pitted olives
4 cloves garlic
3 tablespoons red wine vinegar
1 tablespoon capers
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon cumin

Caramelized Onions
4 onions
1/4 cup (1/2 stick) butter, melted
1/3 cup olive oil
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

To Serve
Tortillas

Cook’s Tip: The sauce is best made in advance to allow flavors to meld.

1. Filling: Place steak in a shallow baking dish. Combine vinegar, olive oil and Worcestershire sauce and pour over steak. Cover and refrigerate; let marinate at least 4 hours.

2. Sauce: Combine ingredients in a blender or food processor and pulse until ingredients are completely chopped but not liquefied. The sauce should be somewhat thick and chunky.

3. Onions: Preheat oven to 425 degrees. Peel off the outer paper layer of the onions, leaving the ends on. Halve onions lengthwise from stem to root. Place the onions in a casserole dish cut-sides up. Combine melted butter, olive oil, sugar, salt and pepper. Drizzle onions generously with the mixture. Cover loosely with foil and bake 30 minutes. Flip onions over and bake an additional 25 minutes, or until onions are tender and caramelized.

4. When ready to cook steak, prepare grill for direct heat cooking. Combine salt, pepper, cumin, garlic powder, onion powder and paprika, and season steak on all sides. Grill to desired doneness, about 10 minutes per side for a medium sirloin. Let steak rest 5 minutes.

5. Slice steak thinly and layer on tortillas with caramelized onions and chimichurri sauce.

Serves 8.