Bison Fajitas

adapted from a recipe on Epicurious (see title for link)

4 cloves garlic, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lemon juice
1 1/2 teaspoons ground cumin
2 tablespoons Olive oil

2 pounds Bison steak (striploin is good)
2 tablespoons cold pressed canola oil
3 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves minced
(corn tortillas or flour if you prefer)
make your own guacamole and salsa to serve with it. we did!

make the marinade- in a large bowl whisk together garlic paste, lime juice cumin and the oil
add the steak and turn it to coat,. let it marinate for at least one hour (overnight if you like)
grill the steak to medium rare on barbecue , or pan fry in a cast iron on highest heat
let steak stand for 10 minutes tented.
while the steak is standing, in a large skillet or wok heat oil over moderately high heat until hot but not smoking, add bell peppers, the onion, and the garlic and saute until bell peppers are softened (5 minutes)
slice the steak thin across the grain on the diagonal and arrange slices on a platter with the bell pepper mixture (add salt to taste). Drizzle any steak juices over the steak and bell pepper mixture and serve on warmed tortillas with guacamole and tomato salsa. sour cream or tofutti

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