Steak fajitas are a staple in our house, but for the first time, when I made them the other night, instead of sautéing the onions on the stove-top and dicing raw tomatoes to sprinkle on top, I oven roasted the onion and tomato.
The tomato and onions we so flavorful, oven roasting them actually changed the flavor profile of the fajitas. It’s amazing such a small change can have such a big impact.
I don’t know if it was because I hadn’t served our favorite fajitas in a while, or that the oven roasting really made that big of a difference, but everyone agreed they were the best fajitas every.
I sliced one large onion and tossed in one pint of grape tomatoes.
Add a pinch of kosher salt and pepper. Next add the sugar, grapeseed oil and balsamic vinegar.
Toss to coat.
Layer on to a sheet and run into a preheated oven at 450′ for 20-30 minutes.
Layer on grilled steak, sour cream, salsa, lettuce and sharp cheddar cheese. Fold and enjoy.
For the oven roasted tomato & onion:
1 large onion, sliced
1 pint grape tomatoes
pinch of kosher salt & pepper
1 teaspoon sugar
1 1/2 tablespoon grapeseed or olive oil
1 tablespoon balsamic vinegar (I used white balsamic vinegar)
Layer on to a cookie sheet and run into a 450′ oven for 20-30 minutes