Mediterranean Style Steak Fajitas

Directions

1. Roughly chop the onions; It may seem like a lot but they are going to reduce a ton while you caramelize them. Heat a pan on medium and add in 2 tbsp of olive oil. Add the onions and then bring the heat down to a low/med and let the onions sweat out until they are a gorgeous golden hue. This takes about 20 minutes.
2. While the onions are caramelizing make the basil almond pesto, throw all of the ingredients into a blender or food processor and whiz until smooth. This will make a big batch but it will keep in the fridge for about 2 weeks. Set aside. Tip: add a little olive oil on the top each time you use some pesto from the jar and this will keep it from going brown.
3. Thinly slice the red pepper and the cabbage and in a large pan on medium heat add 2 tbsp of olive oil. Throw in the veggies and 3 tbsp of the pesto you made earlier and braise on low for about 15 minutes. You still want them to be colorful and have a little crunch.
4. Preheat the oven to 200 degrees, once the onions and veggies are done you can put them on a tray to keep warm while you make the steak.
5. Mince 4 cloves of garlic and season your steak generously with salt and pepper and rub on the minced garlic. In a large pan on medium – to high heat add in 3 tbsp of butter. Add in your steak and sear on both sides so you get a nice crisp then cook to your liking. Some people like their steak more rare, some medium so I will leave this up to you!
6. Warm your tortillas, I rubbed them on the pan I was cooking the steak in and then threw them in the oven with the veggies for a couple of minutes. Garnish with fresh cilantro, goat cheese and a slice of lime.