Southwest Elk Steak Fajitas Recipes

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SOUTHWEST ELK STEAK FAJITAS



Southwest Elk Steak Fajitas image

I made this with elk sirloin because I happened to have some. Beef would be a great substitute, I would just recommend a leaner cut. This is a quick, healthy, well balanced meal that is easily scaleable and adaptable to substitute with what is on hand.

Provided by alpine-star

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 lemon, juiced- more for accent if preferred
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon dry oregano
1 teaspoon ground cumin
1 healthy pinch red pepper flakes (to taste)
1 lb elk sirloin steak
1 red bell pepper, sliced thin
1 medium onion, frenched
6 large mushrooms, sliced
butter or olive oil (for frying)
1 cup monterey jack cheese, grated
tortilla
cilantro
salt and pepper (to taste)

Steps:

  • Mix together the first 7 ingredients. I add about a teaspoon of chopped cilantro and a pinch of salt and pepper. This will be divided in half to marinate the steaks and serve with the fajitas.
  • Preheat your barbeque. Optionally you can fry the steak.
  • Saute vegetables on high heat until lightly browned and slightly softened.
  • Grill steaks to preferred doneness and rest for 5 minutes. Slice into strips against the grain.
  • Serve sliced meat and vegetables on warmed tortillas with sour cream, cheese, remaining sauce, and cilantro.
  • I had mixed greens and added them to the wraps. It worked very nicely with the vinaigrette. It is a nice optional touch to add more nutrients and a little extra flavor and texture.

Nutrition Facts : Calories 439.7, Fat 30.1, SaturatedFat 12.2, Cholesterol 110.2, Sodium 218.2, Carbohydrate 9.9, Fiber 2.1, Sugar 4.9, Protein 32.1

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