I’ve been planning on making these bison steak fajitas in honor of Cinco De Mayo for a while now. That’s a funny thing about food blogging. You start to recognize holidays that you never paid any attention to before, strictly for the sake of the food pairings.
I almost feel obligated to create a themed post for any day that may have a particular cuisine associated with it. As if anyone would really care, or notice, if I didn’t get some green food posted by the Ides of March. Just add it to my list of paranoid delusions.
Yesterday I realized it was May 3rd. Now, I studied Latin in school but I know enough Spanish to figure out Cinco de Mayo means the 5th of May. May 5th! Major planning fail.
Or, perhaps, procrastination win?
I’m going with the latter because I managed to shop for the ingredients, grill the steaks, prepare the fajitas, and photograph everything before all the good daylight was gone. Oh, and write this post. But that happened after dark. With a margarita at my side.
I don’t eat beef (factory farming, blah blah blah) but occasionally this girl enjoys a good steak. Bison flat iron steaks are fabulous. Apparently they’re made from a really good cut with enough marbling to make them juicy and tender, but still lean and much lower in fat than beef.
These went over really well with the carnivore. In fact, I blinked, and they were gone. You should really make them tomorrow because the Mexicans defeated the French or something like that. Also, because they are delicious.
- 1 teaspoon kosher salt
- 3 teaspoons hot Mexican chili powder
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 2 – 8 ounce flat iron bison steaks
- 1 tablespoon olive oil
- ½ large Vidalia onion, sliced into thin strips
- 2 bell peppers (I prefer red and orange) sliced into thin strips
- salt and pepper to taste
- 8 small flour tortillas
- toppings of your choice (guacamole, sour cream, cheese, tomatoes, etc)
- Mix the first 5 ingredients in a small bowl. Measure out ½ teaspoon of seasoning mixture and reserve that for later.
- Rub each side of the 2 steaks with the remaining seasoning mixture. Let steaks sit at least 2 hours in the fridge if you have time (you can just go ahead and cook them if, like me, you didn’t allow yourself any time at all).
- Preheat grill to high heat (approx. 500 degrees F).
- Grill bison steaks on high for about 4 minutes per side, until medium rare. Remove steaks from grill and allow to rest.
- Heat olive oil in a large saute pan over medium high heat and add the peppers and onions. Season with reserved 1 teaspoon of spice mix.
- Cook until just softened, about 6-8 minutes, and add salt and pepper to taste.
- Slice the steaks very thin (about ¼ inch) against the grain.
- Warm the tortillas according to package directions.
- Divide peppers, onions, and steak evenly amongst the tortillas.
- Serve with your desired toppings.