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Grilled Elk Steak Fajitas

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!

Prep Time
20 mins
Cook Time
20 mins
Servings: 6
Calories: 595 kcal
Course: Main Course
Cuisine: Mexican

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)

Instructions

Prep:
    Cup of Yum
  1. 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.
  2. Toss peppers and onions with spices and olive oil until well-coated.
Grilling:
  1. Preheat grill to 350°F. Place grill basket on grill while preheating.
  2. Add seasoned vegetables to grill basket. Cook for 30-45 minutes or until vegetables are tender and slightly charred.
  3. When vegetables have cooked for 15-20 minutes, cook steak.
  4. 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:
  1. After steak has rested, slice into ¼" slices, against the grain.
  2. Warm tortillas and queso (if desired).
  3. Add veggies and steak slices to warm tortillas and drizzle with queso. Serve with lime wedges. Enjoy!
Notes:
  1. 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.
  2. I used a pellet smoker but if you are using a gas grill, you can grill at a higher temperature.
  3. 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!
  4. 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.

Nutrition Information

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

% 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.