bison fajitas with guacamole salad

Ingredients

• Servings: 6
• 1 pound bison flank steak
• 1 1/2 teaspoons fajita seasoning
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 fresh jalapeno pepper, seeded and chopped
• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large red or yellow bell pepper, thinly sliced
• 6 (8 inch) flour tortillas, warmed
• salsa
• sour cream
• lime wedges
• guacamole salad:
• 2 roma tomatoes, seeded and chopped
• 3 tablespoons sliced green onions
• 1 fresh jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
• shredded romaine lettuce

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 2 hrs 42 mins


• if desired, partially freeze bison flank steak for easier slicing (about 30 minutes). thinly slice across the grain into bite-size strips. sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. cover and chill for 30 minutes.
• heat 1 tablespoon of the oil over medium-high heat in a large skillet. cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes. add onion. cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize. remove onion mixture to a medium bowl; cover and keep warm. add bell peppers and remaining 1/2 teaspoon of fajita seasoning to skillet. cook and stir for 6 to 8 minutes or until peppers are tender. add peppers to onion mixture; cover and keep warm.
• add the remaining 1 tablespoon oil to the skillet. add 1/2 of the bison flank steak strips to skillet. cook and stir for 1 to 2 minutes or until bison flank steak is browned. remove from skillet and cook remaining bison flank steak.
• serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. serve with lime wedges and guacamole salad
• guacamole salad: combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. gently stir in avocado. serve on shredded romaine.