Indoor Bison and Veggie Fajitas
Making these fajitas wasn’t exactly…planned. Ya see, here’s the story: I wanted to make a nice dinner, but I didn’t have time to stop by the store to pick anything up. So, I managed to find a bison top sirloin steak from my favorite local farm in the freezer and a couple of Yukon Golds on the counter. I thought a nice, juicy steak with a Tempranillo reduction sauce, smashed potaters, and some garlic-sauteed chard sounded super yummy and cozy. But, when I realized I had TWO POUNDS of meat to feed just two people, I knew I had to come up with multiple meals to use it all up.
Personally, I only eat red meat (usually only bison) maybe once a month – tops. Don’t get me wrong, my taste buds would love to bathe in the luxury of bison much more than just once a month, but that is all my conscience can justify. This week, however, the buds got their way. After we finished off the first pound of simply perfectly grilled sirloin, I decided to kick it up a little and make some fajitas! Mom had given me some peppers and squash from her garden and I knew that they would work perfectly with the bison.
It has been excruciatingly hot here in Texas (can you say 101 degrees plus some ridiculous amount of humidity), so instead of enduring the heat outside, over a blazing hot grill, I turned on the fans and pulled out the ol’ grill pan to make this gem inside.
If you use a cast iron grill pan, please do not grill this meat on it. The citrus in the marinade will eat the seasoning right off of your precious pan, so you should consider grilling outside instead.
INDOOR BISON AND VEGGIE FAJITAS
serves four
Marinade:
1 lime, juiced
1/2 orange, juiced
1 large garlic clove, minced
2 tsp. ground cumin
1/2 tsp. cayenne, or TT
1/2 tsp. ground coriander
2 tsp. dried Mexican oregano
1 pound Bison steak (I used top sirloin, but that may have been a bit extravagant…)
2 Tbs. olive oil
1/4 tsp. liquid smoke, or TT
1/2 large yellow onion, sliced
1 red bell pepper, sliced
1 Anaheim pepper, sliced
1 yellow squash, sliced
8 corn tortillas, warmed
1. Whisk together all of the ingredients for the marinade. Pour the marinade into a gallon-sized zipper lock bag and place the steak inside. Seal the bag and shake it around to evenly distribute the marinade. Allow to marinate at least 2 hours or overnight.
2. Heat the grill pan over high heat. When the pan is hot, place the steak onto the grill and pour the marinade over the top. Cook until you get some nice grill marks on either side, about 3 minutes per side. Turn the heat down to medium and continue cooking until the meat is 130-145 degrees internally, depending on how well done you like your steaks.
3. Meanwhile as the steak is cooking, heat olive oil in a large saute pan over high heat. When the oil is hot, add the veggies and cook for 5 minutes, stirring often. Add the liquid smoke and continue cooking until the veggies are nice and soft. Remove from heat, set aside, and keep warm until the steak is done cooking.
4. When the meat is done, remove it from the pan and let it rest for 5 minutes on a cutting board. Once the meat has rested, slice it into 1/4″ slices.
5. To eat, place a few strips of meat and some veggies in a corn tortilla. Jazz up each taco with avocado slices, salsa, fresh jalapenos, and (tofu or real) sour cream. Serve with Spanish brown rice (recipe to come) and black beans.
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