Cilantro Lime Bison Fajitas

I limit my red meat consumption to about 1-2 times a month, doing my best to find alternate sources of protein.  So, when I do opt for red meat, it better be good!  These Cilantro Lime Marinated Bison Steak Fajitas with Roasted Vegetables come together quick and was a big hit with my family.  Bison is higher in protein and lower in fat than beef so I find these fajitas both rich in nutrients and flavor!  Serve on the tortilla of your choice, over rice or on a nice salad – you can’t go wrong. 

Cilantro Lime Marinated Bison Fajitas with Roasted Veggies

Serves 4-5

Prep time: 2 hours to marinate (or cheat to 30 minutes), 10 minute prep, 25 minutes to cook (15 for steak, 25-ish for veggies unless prefer more al dente)

Cilantro Lime Marinade:

• 1/2 cup fresh squeezed lime juice (about 2-3 limes depending on their size)
• Small handful of chopped cilantro
• 3 tbsp olive oil
• 3-4 cloves crushed garlic
• 1 tsp raw honey
• 1 tsp ground cumin
• 1 tsp red pepper flakes (or more to taste)
• Dash of pink Himalayan sea salt (or other salt)

Note: you may want to reserve some of the marinate not used with the meat to dress your salad if you choose not to use in a tortilla.

Fajitas:

• 2 lb. bison flank steak (I typically buy 2, 1 lb. steaks to fit in skillet)
• 3 bell peppers of your choice – sliced into strips
• 1 sweet or yellow onion – sliced into strips

Optional Pairings and Toppings:

• Tortillas, rice or salad
• Guacamole
• Pico de Gallo
• Chopped cilantro
• Sour cream

Cooking Tools:

• Cast iron skillet for steak (alternately, can grill steak)
• Baking sheet for veggies

Directions:

1. In a large ziplock or glass container, combine the marinade ingredients with the raw bison steak. Seal and marinate in refrigerator from 30 minutes to 2 hours.  Remove from refrigerator about 20 minutes before cooking.
2. Preheat oven to 425 degrees.  Slice bell peppers and onions.  Arrange on a baking sheet and toss with a splash of olive oil, salt and pepper to coat.  Roast approx. 25 minutes or to preferred level of doneness (more or less.)
3. Meanwhile, heat a little olive oil over medium high heat in cast iron skillet.  Remove bison from the marinade and discard the marinade.  Sear steak for 4-5 minutes on each side for medium- to medium-rare – cover skillet while cooking.  May need to turn on vent to reduce smoke.
4. Remove meat from skillet and let rest 5 minutes.  Slice into strips against the grain.
5. Serve with roasted peppers and onions as well as additional toppings of your choice!