0 from 42 votes
Venison Fajitas
So as a hunter, I am using elk flank steak, but beef flank steak works fine. The main key to cooking great fajitas is super high heat, so use your most powerful burner with your fan on high.
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 4 people
Calories: 470 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
MARINADE
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon salt
- juice of a lime
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 or yellow bell pepper, cut into strips
- 1 onion, sliced
- 1/4 cup chopped cilantro or parsley
- juice of a lime
- Salt and freshly ground black pepper
- 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.
Cup of Yum
Notes
- NOTE: I make my flour tortillas before I even start making the fajitas, keeping them in a plastic tortilla warmer. If you are reheating premade tortillas, you can do that either before you start or while the meat is searing.
- You will definitely want a variety of colors for your fajitas. It's prettier and the ripe ones add sweetness.
- You can skip bell peppers if you want and use poblanos, Italian frying peppers, Anaheims or really any pepper that isn't super hot.
- The meat must be cold when it hits the pan, otherwise you run a real risk of it overcooking by the time you get some good char -- and char is key for fajitas.
- Flour tortillas are traditional, as this is Tex-Mex, but corn are fine, too.
- Guacamole is a good choice for a salsa here. So is my tomatillo-avocado salsa.
Nutrition Information
Calories
470kcal
(24%)
Carbohydrates
40g
(13%)
Protein
31g
(62%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Cholesterol
68mg
(23%)
Sodium
1059mg
(44%)
Potassium
725mg
(21%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1377IU
(28%)
Vitamin C
119mg
(132%)
Calcium
113mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 470
% 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.