Bison Fajitas

Bison Fajitas
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Enjoy steak fajitas without the guilt by choosing bison flank. One of the leaner cuts from bison, the flank steak is great when marinated in Southwestern flavors like chili powder, paprika, cumin, and garlic powder, and seared over the open flame of a grill. 
  • 2 teaspoon chile powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon cumin
  • 2 pound bison flank steak
  • 1 tablespoon olive oil
  • 1 vidalia onion, thinly sliced
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • flour tortillas, for serving
  • guacamole, for garnish
  • sour cream, for garnish
  1. In a small bowl, combine all of the dry rub ingredients together. Reserve 1 teaspoon of seasoning and set aside the rest of the seasoning for the steaks.
  2. Rub the steaks with the remaining seasoning. Prepare grill for direct-heat cooking over charcoal or high heat for gas grill. Grill steaks for about 5 minutes each side. Transfer to a cutting board and allow to rest for 5 minutes.
  3. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the onions and peppers and reserved 1 teaspoon of seasoning. Cook for about 5-7 minutes, or until onions and peppers are softened.
  4. Slice the steaks thinly on a diagonal against the grain of the meat. Warm the tortillas on the grill. Divide the slices of steak, peppers, and onions evenly among the tortillas. Top with guacamole and sour cream.