Best Southwest Elk Steak Fajitas Recipes
SOUTHWESTERN FLAT IRON STEAK FAJITAS
Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, you can use flank steak, skirt steak, or chuck steak - but you will have to adjust the cooking time to a time that is appropriate for their thickness. Steak should marinate overnight in the refrigerator. The sauces can all be made the night before as well, cover and refrigerate. Pico De Gallo is Spanish for "rooster's beak". It is traditionally a relish chopped ingredients. The version below is similar to what you would find in Mexico and makes about 1 1/2 cups. Guacamole makes about 1 cup. Cilantro Cream Sauce makes about 1/2 cup. The Fajita Marinade makes about 2 cups.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 31
Steps:
- Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight.
- Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator.
- To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Slice steak across the grain.
- Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Season with 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
- Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.
Nutrition Facts : Calories 1168.6, Fat 57.5, SaturatedFat 17.5, Cholesterol 162.4, Sodium 5624.1, Carbohydrate 100.1, Fiber 13.2, Sugar 19.2, Protein 65.1
SOUTHWEST ELK STEAK FAJITAS
I made this with elk sirloin because I happened to have some. Beef would be a great substitute, I would just recommend a leaner cut. This is a quick, healthy, well balanced meal that is easily scaleable and adaptable to substitute with what is on hand.
Provided by alpine-star
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix together the first 7 ingredients. I add about a teaspoon of chopped cilantro and a pinch of salt and pepper. This will be divided in half to marinate the steaks and serve with the fajitas.
- Preheat your barbeque. Optionally you can fry the steak.
- Saute vegetables on high heat until lightly browned and slightly softened.
- Grill steaks to preferred doneness and rest for 5 minutes. Slice into strips against the grain.
- Serve sliced meat and vegetables on warmed tortillas with sour cream, cheese, remaining sauce, and cilantro.
- I had mixed greens and added them to the wraps. It worked very nicely with the vinaigrette. It is a nice optional touch to add more nutrients and a little extra flavor and texture.
Nutrition Facts : Calories 439.7, Fat 30.1, SaturatedFat 12.2, Cholesterol 110.2, Sodium 218.2, Carbohydrate 9.9, Fiber 2.1, Sugar 4.9, Protein 32.1
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