Bison Steak Fajitas
Enjoy steak fajitas without the guilt, by choosing bison flank. One of the leaner cuts, the flank steak tastes great when marinated in a Southwestern dry rub of chili powder, paprika, cumin, and garlic powder, and seared over an open flame.
- 2 lb bison flank steak for the fajitas
- 1 tbsp olive oil for the fajitas
- 1 red bell pepper, seeded and sliced, for the fajitas
- 1 Vidalia onion, thinly sliced, for the fajitas
- flour tortillas, for serving, for the fajitas
- guacamole, for garnish, for the fajitas
- sour cream, for garnish, for the fajitas
- 2 tsp chile powder for the dry rub
- 1 tsp paprika for the dry run
- 1 tsp salt for the dry rub
- 1/2 tsp onion powder for the dry rub
- 1/4 tsp garlic powder for the dry rub
- 1/4 tsp cumin for the dry rub
- In a small bowl, combine all of the dry rub ingredients together. Reserve 1 teaspoon of seasoning, and set aside the rest of the seasoning for the steaks.
- Rub the steaks with the remaining seasoning. Prepare grill for direct-heat cooking over charcoal, or high heat for gas grill. Grill steaks for about 5 minutes each side. Transfer to a cutting board, and allow to rest for 5 minutes.
- Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the onions and peppers, and reserved 1 teaspoon of seasoning. Cook for about 5-7 minutes, or until onions and peppers are softened.
- Slice the steaks thinly on a diagonal against the grain of the meat. Warm the tortillas on the grill. Divide the slices of steak, peppers, and onions evenly among the tortillas. Top with guacamole and sour cream.