I made these delicious steak Fajitas for Cinco de Mayo. I decided to use Naan bread instead, which is typically found more in Indian cuisine, but it worked well.
I grilled both green bell peppers and poblano peppers, red onion, and garlic cloves with a little oil, salt and pepper, and just a dash of herbs de Provence. You could also use just parsley or Mexican oregano instead.
I choose a nice Ribeye for its wonderful flavor and seasoned it well with the same oil, salt and pepper, and herbs de Provence.
This Farmhouse Red Relish is my secret ingredient.
Serve with lime wedge and shredded Colby-Jack cheese.
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