Ladies and gentlemen, are you tired of the same old chicken fajitas? Are you looking for something adventurous and unique to spice up your backyard BBQ party this summer? Well, I’ve got something that will take your taste buds on a Wild West ride.
Introducing my Southwest Elk Steak Fajitas Recipe! This is not your typical fajita recipe – this is a bold, hearty, and downright delicious take on traditional fajitas that will awaken your senses and leave you craving more.
Now, some of you might be skeptical about cooking wild game. But trust me when I say that elk steak gives these fajitas an incredible flavor that cannot be matched by any other meat. Plus, it’s a leaner and healthier option than beef.
In this recipe, I combine the flavors of juicy elk steak with bell peppers, onions, mushrooms and a blend of chili-lime seasoning to create the perfect balance of sweetness, tanginess, and spiciness. It’s mouth-watering just thinking about it!
So what are you waiting for? Grab your apron and let’s get cooking. This Southwest Elk Steak Fajitas Recipe is going to change the way you think about fajitas forever!
Why You’ll Love This Recipe
Picture this: you’re lounging outside with friends and family, the smell of sizzling meat wafting through the air. You hear the satisfying sound of meat cooking on an open flame, vegetables roasting on a hot skillet, and the chatter of people eagerly waiting for their savory meal. Sounds amazing, doesn’t it? Welcome to your perfect summer gathering with Southwest Elk Steak Fajitas.
Before you object to cooking with wild game, let me assure you – elk meat makes some of the best fajitas I have ever tasted! Elk meat’s flavor profile is bold yet subtle, which makes it perfect for spicing up with the richness of Southwest flare. Now, I know what you are thinking – “I don’t know how to cook wild game!” That’s why I am here to give you step-by-step instructions for making the best elk steak fajitas that will leave your guests begging for more.
This recipe isn’t just flavorful, but it’s also budget-friendly! Elk meat is less expensive than other meats, which allows you to feed your crowd without breaking the bank. Using just a few basic ingredients that you likely already have around your kitchen (think butter, olive oil, onions, bell peppers), this recipe takes little time to prep but delivers fantastic results.
Not only is this dish easy on your wallet, but it can also be customized to meet any dietary requirements. Simply remove or replace ingredients in accordance with your needs while still maintaining maximum flavor.
In conclusion, if you’re looking for a show-stopping centerpiece for your summer barbeque or simply love to grill and experiment in the kitchen – this elk steak fajitas recipe is perfect for you. Not only is it budget-friendly and customizable, but it promises bold flavors that will satisfy any carnivore craving. Make Southwest Elk Steak Fajitas your new go-to recipe and experience flavors like never before!
Here’s what you’ll need to make these mouth-watering Southwest Elk Steak Fajitas:
- 1 pound elk steak (can substitute with venison or beef skirt or flank steak)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon ground cumin
- 1 teaspoon dry oregano
- 1 teaspoon red pepper flakes
- 4 garlic cloves, minced
Vegetables and Accompaniments
- 2 tablespoons butter or olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- Salt and pepper to taste
- A handful of fresh cilantro, chopped
- 8 tortillas
- A few handfuls of shredded Monterey Jack cheese
Be sure to grab everything on this list before starting the cooking process for a delicious meal that you won’t forget anytime soon!
The Recipe How-To
Alright, happy campers, now it’s time to dig into the nitty-gritty of whipping up these Southwest Elk Steak Fajitas. Here is your step-by-step guide on how to make this dish that will be the star of any BBQ party.
Step One: Marinade
The first step in making these melt-in-your-mouth fajitas is preparing the marinade. Combine in a sealable zip-lock bag:
- 1/4 cup olive oil
- juice of 1 lemon
- 1 tablespoon chopped cilantro
- 2 tablespoons of spicy tequila or regular tequila
- 1 teaspoon of red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon dry oregano
- 3 minced garlic cloves
After combining the ingredients, add in a cut elk steak and let it sit inside the marinade for at least an hour, ideally up to six hours.
Step Two: Prep Vegetables
While your elk steak sits in the marinade, take the time to chop and prepare your vegetables. Cut up one onion, one red bell pepper, one poblano pepper into thin slices. Set aside.
Step Three: Cook Steak
Once your steak has been marinated, preheat a skillet over medium-high heat with one tablespoon of butter and one tablespoon of olive oil. Add onions and sauté for about two minutes until they start to become translucent. Then, add in mushrooms and peppers and continue cooking for another two minutes until they are softened. Set aside on a plate.
Now is time for the main event – cooking your elk steak! Remove your elk steak from the zip-lock bag and discard any remaining marinade. At this point, preheat another skillet over high heat with two tablespoons of olive oil. Once heated through, place your elk steak onto the skillet whole and cook each side for approximately four minutes (or until desired temperature is achieved). I recommend cooking it medium rare so it remains tender and juicy.
After you have cooked both sides evenly, remove elk steak from the skillet and let it rest on a cutting board for five to seven minutes.
Step Four: Slice Steak
Now it’s time to slice that beautiful elk steak into thin strips across the grain into small pieces that are perfect for fajitas. You can use a sharp knife or meat slicer cutting against the grain at a diagonal angle.
Step Five: Combine & Serve
Finally, after all the hard work is done, combine everything together back into the skillet with the vegetables and mix until evenly combined. Cook all together so that flavors get combined for extra flavour punch.Serve on top tortilla while hot with monterey jack cheese sprinkled on top.
And voilà! You have just made yourself a delicious serving of Southwest Elk Steak Fajitas that are sure to impress anyone who takes a bite out of them.
Substitutions and Variations
Ah, the joy of cooking is getting to play around with substitutions and variations to make a recipe truly your own. Here are some ideas for tweaking this Southwest Elk Steak Fajitas recipe:
1. Change up the protein: While elk steak is certainly delicious, feel free to substitute it with other wild game like venison or even beef cuts like skirt steak, flank steak or sirloin steak. You could also swap out the meat altogether and try veggie fajitas with mushrooms, onions and bell peppers.
2. Mix up the marinade: If you want to switch things up from the spicy tequila elk or chili lime steak marinade, try a chicken fajitas marinade instead. Or amp up the heat by adding more red pepper flakes.
3. Experiment with toppings: While I love the classic toppings of cilantro, tortilla and Monterey Jack cheese, don’t be afraid to try out other options like diced avocados or sautéed jalapeños.
4. Spice it up: Want some extra kick? Try adding hot sauce or cayenne pepper to the mix.
With these substitutions and variations, you can truly make this recipe your own and enjoy a unique twist on this classic dish of steak fajitas!
Serving and Pairing
These elk steak fajitas are perfect for feeding a crowd! You can serve them up family-style on a platter, or individual portions in tortillas. The great thing about fajitas is that you get to assemble them yourself, so everyone can customize their own with their preferred toppings.
To serve, I like to lay out a spread of toppings including diced tomatoes, shredded lettuce, sliced avocado, sour cream, and of course monterey jack cheese. Don’t forget the fresh cilantro for a pop of color and flavor!
When it comes to pairing this dish with drinks, I recommend something cool and refreshing like a classic margarita or even an ice-cold beer. The flavors in these fajitas are bold and spicy, so you’ll want something that can stand up to the heat.
If you’re looking for sides to go with these fajitas, options like Mexican rice, refried beans, grilled corn on the cob, or even a simple side salad would all be great choices. Just be sure not to overdo it – these fajitas are already bursting with flavor!
Whether you’re serving up these elk steak fajitas for a casual weeknight dinner or as the main event at your next backyard barbecue, they’re guaranteed to be a hit. So grab your favorite icy beverage and dig into some seriously delicious eats!
Make-Ahead, Storing and Reheating
Are you the type of person who likes to prepare ahead of time so that you have more time to enjoy the company of your guests? If yes, then this section is for you! These elk steak fajitas are perfect for preparing ahead of time.
So, what are your options here? You can either whip up a large batch, marinate the steak and chop up your peppers and onions then store everything in separate containers, ready to be grilled at a later stage. Or you can cook everything, then wrap it in foil or store it in an airtight container and reheat just before serving.
One way to store any remaining fajitas is to keep them in a sealed container in the refrigerator. This will ensure that they last for up to three days at most. When you’re ready to serve again, simply reheat in the microwave or oven until warm enough.
It’s really important not to overcook the steak when reheating as it will turn out tough and chewy. To avoid this, heat each tortilla separately on a dry skillet before adding some fajita filling.
This make-ahead option is great if you also want to get creative with different serving methods. For example, try packing some of your reheated fajitas into a quesadilla or using it as a topping on nachos.
No matter how you choose to serve your leftover fajitas – whether its wrapped in a tortilla or scattered on a salad with a delicious cilantro lime dressing – they will still taste just as amazing as they did fresh off the grill!
Tips for Perfect Results
As an experienced BBQ chef, I have learned some tricks to ensure that every dish comes out perfect. So, here are my tips to make the perfect Southwest Elk Steak Fajitas Recipe.
1. Marinate the Elk Steak: Marinating the elk steak allows the meat to soak up all the flavors of the marinade. Use airtight bags or containers to marinate your meat thoroughly. It is better if you can marinate your steak overnight.
2. Heat up Your Skillet before Cooking: If the skillet is not hot enough, then your food may stick to it. Preheat the skillet over medium-high heat before adding any ingredients for fajitas.
3. Prepare Veggies Beforehand: To reduce prep time and washing dishes while cooking, you can pre-chop veggies like onions and bell peppers beforehand.
4. Cut Beef Against The Grain: When cutting flank or skirt steak for fajitas, it’s essential to cut against the grain of the meat to make it feel tender and easy to chew.
5. Control Heat While Cooking: Keep adjusting heat as required during cooking to prevent overcooking or undercooking your steak and veggies for fajitas.
6. Use Butter When Grilling Tortillas: Adding a bit of butter on tortillas when reheating them on the grill adds extra flavor and keeps them soft and fresh.
7. Don’t Overcrowd Your Skillet: Overcrowding vegetables in a pan while cooking won’t allow them to sauté properly since they will steam instead. To achieve caramelization on your veggies in fajitas, cook them in batches.
8. Let the Steak Rest Before Cutting: After cooking elk steak, seared peppers & onions take time for elk steaks to rest for at least 5 minutes before slicing into thin pieces.
By following these tips, you will end up with juicy tender elk steak with perfectly cooked peppers & onions packed full of flavors with this delicious southwest elk steak fajitas recipe!
Now, let’s move on to the frequently asked questions, as we have covered all the bases in fajita-making so far. As you well know by now, they are simple, versatile, delicious and perfect for a weeknight dinner or a fancy party. But before you get cooking, let’s answer some doubts and clear up any confusion you may have about elk steak fajitas.
What kind of steak is best for fajitas?
When it comes to making fajitas, skirt steak has been the go-to cut for a long time. However, the cost of this cut has increased over the years, and sometimes flank steak is now the more affordable option. Regardless of which cut you choose, both skirt and flank steak will work well in this recipe.
What cut of meat is best for fajitas?
When making steak fajitas, it’s important to select the right type of beef. Skirt steak and flank steak are both great options because they can effectively absorb marinades, cook quickly, and have a tender and flavorful taste (especially when sliced against the grain). Despite coming from different parts of the cow, these cuts are equally suitable for making delicious fajitas.
How do I get my fajita meat tender?
To ensure tender, juicy meat, it’s crucial to slice the beef against the grain. By examining the steak, you can determine the direction of the grain and make precise cuts. Additionally, marinating the meat with an acid, such as vinegar or citrus juice, can further tenderize the meat by breaking down its fibers.
Should you cut steak before cooking fajitas?
In my experience, slicing the steak with the grain into smaller pieces of about five to six inches makes it more manageable to grill compared to cooking it as a whole strip.
In conclusion, these southwest elk steak fajitas are more than just a meal – they are an adventure for the taste buds. With the perfect blend of spices and vegetables, this dish is sure to impress your family and friends. By using elk steak or other wild game, you are also making an ethical and sustainable choice that supports local farmers and promotes a healthier diet.
Don’t be intimidated by the ingredients or the cooking process – this recipe is easy to follow and can be adapted to fit your preferences. From veggie fajitas to spicy tequila elk steak, there is a variation for everyone.
So why not step outside your comfort zone and give these fajitas a try? Your taste buds will thank you. Plus, it’s always satisfying to impress your guests with a delicious and unique meal. Happy cooking!
Southwest Elk Steak Fajitas Recipe
- 1 lemon, juiced- more for accent if preferred
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dry oregano
- 1 teaspoon ground cumin
- 1 healthy pinch red pepper flakes (to taste)
- 1 lb elk sirloin steak
- 1 red bell pepper, sliced thin
- 1 medium onion, frenched
- 6 large mushrooms, sliced
- butter or olive oil (for frying)
- 1 cup monterey jack cheese, grated
- salt and pepper (to taste)
- Mix together the first 7 ingredients. I add about a teaspoon of chopped cilantro and a pinch of salt and pepper. This will be divided in half to marinate the steaks and serve with the fajitas.
- Preheat your barbeque. Optionally you can fry the steak.
- Saute vegetables on high heat until lightly browned and slightly softened.
- Grill steaks to preferred doneness and rest for 5 minutes. Slice into strips against the grain.
- Serve sliced meat and vegetables on warmed tortillas with sour cream, cheese, remaining sauce, and cilantro.
- I had mixed greens and added them to the wraps. It worked very nicely with the vinaigrette. It is a nice optional touch to add more nutrients and a little extra flavor and texture.