Southwest Elk Steak Fajitas Recipe
I made this with elk sirloin because I happened to have some. Beef would be a great substitute, I would just recommend a leaner cut. This is a quick, healthy, well balanced meal that is easily scaleable and adaptable to substitute with what is on hand.
Ingredients
- 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
- tortilla
- cilantro
- salt and pepper (to taste)
Instructions
- 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.
YOUR OWN NOTE
Nutrition
Serving: 266gCalories: 439.7kcalCarbohydrates: 9.9gProtein: 32.1gFat: 30.1gSaturated Fat: 12.2gCholesterol: 110.2mgSodium: 218.2mgFiber: 2.1gSugar: 4.9g
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