Bison Fajitas

Bison Fajitas
Staff Writer
Jane Bruce

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. 

8
Servings
189
Calories Per Serving
Deliver Ingredients

Notes

Prep Time: 5 minutes Cook Time: 15 minutes

Ingredients

For the dry rub

  • 2 Teaspoons 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

For the fajitas

  • 2 Pounds 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

Directions

For the dry rub

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. 

For the fajitas

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.

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.

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. 

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
70mg
23%
Carbohydrate, by difference
2g
2%
Protein
24g
52%
Vitamin A, RAE
36µg
5%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
33mg
3%
Choline, total
102mg
24%
Fiber, total dietary
1g
4%
Folate, total
14µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
28mg
9%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
230mg
33%
Selenium, Se
28µg
51%
Sodium, Na
66mg
4%
Water
82g
3%
Zinc, Zn
4mg
50%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.