Caramelized Onions & Fennel

1. Heat a large sauté pan over medium heat. Add enough oil to coat the bottom of the pan. Add the sliced onions and fennel. Season with salt and black pepper. Sauté until the onions and fennel develop some color, stirring often. Drop the heat to low and continue to cook until the onions and fennel are caramelized, about 35-40 minutes. Keep warm.

Arugula Pesto

1. In a food processor, combine the basil, arugula, garlic, almonds, and parmesan cheese. Pulse until the mixture is finely ground. Add the lemon juice and honey. Slowly blend in the olive oil, drizzling the oil into the processor as it runs. Incorporate the yogurt. Season with salt to taste. Set aside.

Seared Steak

1. Remove the steaks from the refrigerator and let temper for 20 minutes. Season the steaks with salt and black pepper. Heat a large sauté pan or cast-iron skillet over medium-high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, carefully place the steaks into the pan. Let the steaks sear on one side, only flipping once the steak has a beautiful, crusty exterior. Sear the steak on the other side. Drop the heat to medium-low and finish cooking the steaks to your desired doneness (you can also pop them in the oven at this point). Let the steaks rest for 10 minutes before slicing. Slice into thin strips against the grain.

Tacos & Toppings

1. Char the tortillas by placing them onto a hot grill and flipping them over once you see dark grill marks. Toss the cherry tomatoes with a little olive oil and salt. Let marinate while you assemble the tacos.
2. To assemble the tacos, spread a generous amount of arugula pesto on each tortilla. Add a spoonful of caramelized onions and fennel. Place a few slices of steak on top with a sprinkle of sea salt right on top of the meat. Garnish with the crumbled blue cheese, shredded radicchio, shaved radishes, and marinated tomatoes. I like to add a few fennel fronds as well. Give each taco a squeeze of lemon to finish.