Grilled Elk Steak Fajitas
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Servings
6
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Calories
595 kcal
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Course
Main Course
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Cuisine
Mexican
Grilled Elk Steak Fajitas
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These elk steak fajitas are bursting with flavor from the zesty marinade and spicy veggies. Drizzle a little queso over the top for an extra layer of goodness!
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Ingredients
Meat + Marinade:
- 1.5 lb elk bottom round (or venison, moose, antelope, etc.)
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- 2 limes, zested and juiced
- 1 orange, juiced
- ¼ cup cilantro, finely chopped
- 1 jalapeno, finely diced
- 5 cloves garlic, minced
- 2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon ancho chile powder
Peppers and Onions:
- 3 bell peppers, sliced (any color)
- 1 red onion, sliced vertically (from root to tip)
- 3 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
Other Ingredients:
- 18 6" flour tortillas
- queso (optional)
- lime wedges (optional)
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Instructions
Prep:
- Mix together all marinade ingredients in a glass container. Add in meat. Marinate for 2 hours before cooking. Don't marinate for longer than 2 hours or meat will become tough and mealy.
- Toss peppers and onions with spices and olive oil until well-coated.
Grilling:
- Preheat grill to 350°F. Place grill basket on grill while preheating.
- Add seasoned vegetables to grill basket. Cook for 30-45 minutes or until vegetables are tender and slightly charred.
- When vegetables have cooked for 15-20 minutes, cook steak.
- Place steak on grill and cook for 6-8 minutes or until grill marks are seen. Flip and cook an additional 6-8 minutes or until internal temperature reaches 120°F for medium rare. Let rest for 10 minutes before slicing.
Assembly:
- After steak has rested, slice into ¼" slices, against the grain.
- Warm tortillas and queso (if desired).
- Add veggies and steak slices to warm tortillas and drizzle with queso. Serve with lime wedges. Enjoy!
Notes:
- I used the flat part of an elk bottom round roast but any flat steak (1 inch thick or less) will work. The flat iron steak or sirloin cap work great as well.
- I used a pellet smoker but if you are using a gas grill, you can grill at a higher temperature.
- Queso is not a necessary ingredient but it adds an extra level of deliciousness to your fajitas. Try it and you won't be disappointed!
- If you don't have a grill, you can cook the meat on a grill pan on the stove and the veggies can be roasted in the oven.
Equipments used:
Nutrition Information
Show Details
Calories
595kcal
(30%)
Carbohydrates
57g
(19%)
Protein
35g
(70%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Cholesterol
62mg
(21%)
Sodium
1134mg
(47%)
Potassium
744mg
(21%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
2199IU
(44%)
Vitamin C
98mg
(109%)
Calcium
176mg
(18%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 57g | 19% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 62mg | 21% |
| Sodium | 1134mg | 47% |
| Potassium | 744mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2199IU | 44% |
| Vitamin C | 98mg | 109% |
| Calcium | 176mg | 18% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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