Well-Nourished

Cilantro Lime Bison Fajitas

The Well-Intended's Bison Fajita Recipe

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!

Danielle has a degree IN advertising from Michigan State University (Go Green!) and a degree OF sarcasm in life.  Her perfectly imperfect pursuit of wellness is rooted in the research and practice of wellness in efforts to revitalize her mind, body and spirit after 20 years as an executive in the advertising industry and a hobby of collecting home addresses in Detroit, San Francisco, Los Angeles, New York City and Atlanta. You can reach her on The Well-Intended social channels or at danielle@thewellintended.com.

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