Venison Fajitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Marinating Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4 people
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Calories
470 kcal
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Course
Main Course
Venison Fajitas
Description
Venison Fajitas begin with marinating flank steak in a dry rub of garlic powder, cayenne, cumin, oregano, and salt, with lime juice added toward the end of marination or just before cooking. The meat is kept cold and patted dry before being seared in a very hot cast iron skillet with canola oil, aiming for a good char while preserving juicy internal texture. Using a bacon press or weight helps achieve even contact and better searing.
The peppers in green, red, and orange or yellow are sliced and cooked with onions to add sweetness and color contrast. The finished meat is sliced, combined with the peppers and onions, and garnished with cilantro and at times a squeeze of fresh lime. Serving with warm flour tortillas and avocado slices rounds out this smoky, spicy, and fresh dish typical of Tex-Mex cuisine.
Homemade flour tortillas are traditional but premade corn tortillas can be used. Reheating tortillas and timing them with meat cooking helps serve the fajitas warm. Substituting peppers is possible with milder or different varieties to suit personal taste.
Ingredients
MARINADE
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried, crumbled
- 1 teaspoon salt
- lime juice of
TO FINISH
- 1 pound flank steak
- 3 tablespoons canola oil or other high smoke point oil, divided
- 1 green bell pepper cut into strips
- 1 red bell pepper cut into strips
- 1 orange bell pepper or yellow bell pepper, cut into strips
- 1 onion sliced
- 1/4 cup cilantro or parsley, chopped
- lime juice of
- salt freshly ground
- black pepper freshly ground
- 8 to 12 flour tortillas
- 1 avocado sliced
Instructions
- Mix all the dry ingredients for the marinade together, then rub them into the flank steak Put this in a bag or plastic container in the fridge for up to a day, and no less than 2 hours. If you are only going to let it marinate 2 hours, add the lime juice right away. If not, add the lime juice with 2 hours to go.
- You will need a large frying pan, ideally cast iron. Start getting it hot. Take the meat out of the fridge and wipe it dry with paper towels. You want it pretty dry. Coat it in 1 tablespoon of the canola oil. When the pan is hot, I mean hot as in starting to smoke, about 500°F to 600°F, lay the flank steak in the pan. If you happen to have a bacon press, put it on the meat, If not, no big deal. Let it sit there for 3 minutes. Turn the meat and let it cook another 2 to 4 minutes, depending on how you like your meat. I only give it the 2 minutes because the flank steak will cook a bit more via carryover heat when it's on the cutting board. Move it to the board.
- Coat the vegetables in the remaining canola oil and add them to the hot pan. Stir fry a minute, then let them sit a bit to get some char. Move them once a minute for 3 minutes. You want them soft, but not mushy, and with some browned or even blackened bits. Turn off the heat and mix in the lime juice and cilantro, as well as salt and lots of black pepper.
- Slice the flank steak against the grain, and serve with the vegetables in tortillas and topped with avocado.
Notes
- Prepare or warm flour tortillas before cooking the fajitas; keep them warm in a plastic tortilla warmer.
- Use various colored bell peppers for visual appeal and a range of sweetness.
- Alternative peppers like poblanos or Italian frying peppers can replace bell peppers for different flavors.
- Ensure the meat is cold and patted dry before searing to avoid overcooking while achieving a good char.
- Flour tortillas are traditional for Tex-Mex fajitas, but corn tortillas are an acceptable substitute.
- Guacamole or tomatillo-avocado salsa are recommended accompaniments for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 1059mg | 44% |
| Potassium | 725mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1377IU | 28% |
| Vitamin C | 119mg | 132% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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