How to make Bison Steak Fajitas

Recently I had the opportunity to make some delicious Bison Steak Fajitas for my parents and little sister. This dish is fairly easy to make and so... so... good! You really can't go wrong when you're having a meal using bison steak, let's be honest. 

Even though this is a fairly simple dish, it's not one I've made more than a couple times, combine that with the fact that I was filming myself for a video for NebraskaBison.com and the fact that I'd gotten a bit of a later start than I was hoping for (meaning we were all hungry!) I was quite flustered during the making of these fajitas. Although they still turned out delicious, the downside is I didn't get quite as many photos of the process as I would have usually liked - and I haven't yet gone through and edited the video, so God only knows how that turned out! :)

But I wanted to share this recipe with all of you. It's a great way for preparing steak when you don't want to stick with the basic "steak and potatoes" type meal, but still want to treat yourself to the tender, amazing deliciousness that is bison steak!

Do I sound biased? I'm sorry... I just really love a good steak!

I mean... look at that. This is a Bison NY Strip Steak (10 oz.) and there's some marbling, but not much at all! But when it's cooked it is still so tender and full of flavor, you really don't miss the fat!

Here's another shot of that steak with the few ingredients you need to make this dish: Green Bell Pepper, Red Onion, green onions (not pictured), lime, black pepper, garlic salt, olive oil and then of course, tortillas and whatever garnishes you desire.

The first step is to marinate the steak. To do this, sprinkle some pepper and garlic salt on each side and then pour lime juice over the steak. Put it in a ziplock bag in the fridge for at least an hour to marinate.

After the steak has finished marinating, the next thing we'll do is cook it. While you can grill it, being fall, and trying to keep it as simple as possible, I elected to cook this steak in the frying pan with just a touch of olive oil. Cook over medium heat for just five minutes or so on each side. It's done when it's RARE. 

While the steak is cooking is a good time for slicing your vegetables. You'll slice the bell pepper and red onion and chop your green onion. Set aside until the steak has completed cooking.

After the steak has cooked to rare, remove it from the pan and allow to rest. Add a touch more olive oil to your frying pan and dump in the red onion and green pepper. Stir and cook the vegetables over medium heat for 5-7 minutes until the vegetables are tender. 

When the vegetables are about done, add in the green onion and slice your steak. Slice the steak into thin strips.

Add steak pieces to the vegetables for 1-2 minutes. Remove from heat and serve in tortilla shells with garnishes. 

Suggested garnishes and sides: salsa, pico de gallo, guacamole, sour cream, shredded cheese, rice, beans.

The meal was a hit! The 10 oz. NY Strip allowed us 5 total fajitas with only a few strips of steak per shell. So depending on how much food you need, you may want to use more than one steak.

Bison Steak Fajitas

Ingredients:

10 oz. NY Strip Steak
1 red onion, sliced
1 green bell pepper, sliced
green onion, chopped
1 lime
olive oil
ground black pepper
garlic salt

Directions:

Season bison steak with garlic salt, pepper and lime juice. Place in ziplock bag and marinate for a minimum of 1 hour.

Heat frying pan over medium heat. Add approximately 1/2 tsp. olive oil and when hot, add bison steak. Cook for approximately 5 minutes on each side until steak is cooked to RARE.

Remove steak from pan and allow to rest.

Add more olive oil to pan if necessary and place in onion and green pepper. Cook vegetables for 5-7 minutes until tender.

Slice NY Strip into thin strips. Add to vegetable mixture along with green onion. Cook for 1-2 more minutes.

Serve on tortillas with sour cream, cheese, salsa, pico de gallo and guacamole as desired.