4
1 rating

Bison Fajitas

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. 

Ready in
20 m
8
Servings
227
Calories Per Serving

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
Servings8
Calories Per Serving227
Total Fat11g17%
Sugar3gN/A
Saturated4g21%
Cholesterol77mg26%
Protein25g50%
Carbs5g2%
Vitamin A44µg5%
Vitamin B121µg22%
Vitamin B60.8mg40.1%
Vitamin C33mg55%
Vitamin D0.1µgN/A
Vitamin E1mg6%
Vitamin K5µg7%
Calcium46mg5%
Fiber1g5%
Folate (food)32µgN/A
Folate equivalent (total)22µg6%
Iron2mg12%
Magnesium34mg9%
Monounsaturated5gN/A
Niacin (B3)8mg41%
Phosphorus241mg34%
Polyunsaturated0.7gN/A
Potassium505mg14%
Riboflavin (B2)0.1mg8.1%
Sodium376mg16%
Thiamin (B1)0.1mg6.7%
Zinc4mg30%