Bison Fajitas
Kick it like a cowboy with these bison flank steak fajitas, our latest recipe collaboration with The Starving Chef. Bison flank steak is a super tender cut of meat that is enhanced by earthy flavors like cacao and cinnamon. Don’t let those ingredients deceive you; this grilled bison flank steak gives flair to the savory flavors and will make you feel home on the range. Served with cast iron grilled onions, peppers and a skillet full of Spanish rice and beans, you’ll have all the fixings for the ultimate cowboy-inspired dinner.
Bison Flank Steak Fajitas
Ingredients
- 2 Great Range Bison Flank Steaks
For the Marinade:
- 2 limes - juiced
- 1/4 teaspoon Cajun seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon teaspoon cacao powder - or unsweetened cocoa powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For Grilled Veggies:
- 2 tablespoons olive oil
- 2-3 sweet peppers - sliced
- 1/2 sweet onion - sliced
- 1/2 red onion - sliced
- 1 jalapeno - sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For Sides:
- 1 cup black beans
- 1 cup cooked Spanish rice
- 1 cup refried beans
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For Chipotle Ranch Sauce:
- 1/4 cup ranch dressing
- 1/4 cup adobo sauce
- 1 lime - juiced
Fajita Toppings:
- shredded lettuce
- diced tomatoes
- sour cream
- avocado
- salsa
- cotija cheese
Instructions
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Prep the marinade. In a small bowl whisk together the lime juice, Cajun seasoning, cinnamon, cacao powder, chipotle chili pepper, onion powder, salt, pepper and olive oil. Pour over the bison flank steaks in a shallow pan or in a baggie. Marinate at room temperature for one hour.
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Preheat outdoor grill to 450 F. Drizzle one tablespoon of olive oil to coat the bottom of a large cast iron skillet. Arrange the sliced peppers, onions and jalapeno. Pour the lime juice over the tops of the vegetables. Season with the garlic powder, onion powder, salt and pepper. Drizzle the remaining olive oil across the veggies.
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In a smaller skillet add about one cup of cooked Spanish rice, one cup drained black beans and one cup refried beans. Season with salt and pepper. Sprinkle cotija cheese generously over the top.
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For the chipotle ranch sauce, in a small bowl combine the ranch dressing, chipotle adobo sauce and lime juice. Stir until smooth then chill while you grill.
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Place both cast iron skillets onto the grill. Cook for about 15 minutes. Keep on the grill during the next step.
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Next, add the marinated bison flank steaks to the grill. Grill 3 minutes per side for rare, 4 minutes per side for medium rare and 5 minutes per side for medium rare to well-done. The internal temperature should read at least 125 F. Let the steaks rest 10 minutes. Continue to cook the cast iron components on the grill while the steak rests.
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Remove the cast iron components from the grill and let cool for 5-10 minutes. Slice the flank steak across the grain.
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Serve the cooked steak, fajita veggies and baked rice and beans along with tortillas, shredded lettuce, diced tomatoes, sour cream, chopped avocado, cotija cheese, salsa and all of your favorite fajita toppings. Assemble to taste and enjoy!
