Steak Tacos with Roasted Baby Bell Peppers

I picked up a pint of baby bell peppers at the Greenmarket last weekend for really one reason: they look adorable. I’m going to be completely honest and say they are not particularly delicious raw. They lack the crispness, moisture, and slight bite of their larger brethren and are a bit too chewy. But honestly, look at those tiny peppers and tell me you are not won over. They are vibrant and cute, the twee pepper of the pepper family.

I decided the best way to enjoy these peppers was to roast them and then add them to our Sunday steak tacos. Here’s a simple recipe for steak tacos with roasted baby bell peppers and heirloom tomato salsa fresca.

Steak Tacos
-8 flour or corn tortillas
-1 pint baby bell peppers or 2 bell peppers (red and yellow preferred)
-2 steaks of your choosing (1″ thick or less preferred)
-1/2 tbs. cumin
-1 tbs. coriander
-1/2 tsp. fresh ground black pepper
-Sour cream (if desired)
-Salt
-Olive oil

1. Wash the peppers and remove the seeds. Slice in half (depending on size) and coat lightly with olive oil. Place the halves skin side up on an aluminum-lined baking sheet. Place under the broiler for approx. 5 minutes or until tender (check often so they don’t burn).

2. While the peppers are roasting, mix together the cumin, coriander, and black pepper in a small bowl. Then, rub this mixture onto the steaks. Finish off with a light sprinkling of salt and place on another aluminum-lined baking sheet.

3. Once the peppers are done, place the steaks under the broiler. Cooking time per side depends greatly on steak thickness, but Betty Crocker is here to help us out. Make sure to note that the broiling times are “total broiling times,” so half for each side.

4. When the steak is done, remove from oven and cover with tinfoil, allowing it to rest for five minutes. Then slice into thin, almost bite-sized strips.

Heirloom Tomato Salsa Fresca
-1 pint small heirloom tomatoes or 3-4 large tomatoes
-1/4 red onion
-2 cloves minced garlic
-1/4 cup chopped cilantro
-2 tbs fresh squeeze lime juice
-Salt and fresh ground pepper
-1 tbs. chopped jalapeños (if desired)

1. Chop the tomatoes and onion and mix together in a medium bowl with the garlic and cilantro. Add jalapeños if desired.

2. Add lime juice to the mixture and add salt and pepper to taste.

Once everything is broiled, chopped, mixed and rested, it’s time to put it all together to create a very colorful taco. Finish it off with a side of yellow rice and beans.