Grilled Bison Skirt Steak Fajitas
Bison Recipe
1Setup & Prepare
About This Recipe
Marinated bison skirt steak grills quickly over high heat, staying tender and juicy while developing char. Served with peppers and onions in warm tortillas, this crowd-pleasing dish is perfect for casual gatherings.
Cultural Context
This preparation fuses southwestern Mexican fajita tradition with bison, creating flavorful, quick-cooking meal that showcases the meat's versatility. The combination represents modern border cuisine using indigenous protein.
2Ingredients
Shopping List
3Cooking Instructions
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Marinating: Whisk together all marinade ingredients. Add skirt steak and coat thoroughly. Refrigerate 4-24 hours.
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Vegetable Prep: Toss peppers and onions with oil, salt, and pepper.
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Grilling Steak: Heat grill to high. Remove steak from marinade and pat slightly dry. Grill 3-4 minutes per side for medium-rare (130°F).
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Grilling Vegetables: While steak cooks, grill peppers and onions in grill basket until charred and tender, about 10 minutes.
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Resting: Transfer steak to cutting board and rest 10 minutes under foil tent.
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Slicing: Slice steak thinly against the grain.
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Warming Tortillas: Warm tortillas on grill or in skillet.
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Service: Serve sliced bison and vegetables with warm tortillas and desired toppings.
4Chef's Notes & Pairings
Chef's Notes
- Skirt steak must be sliced against the grain
- Don't overcook - bison is best medium-rare
- Marinating tenderizes and adds flavor
- Great for interactive family-style dining
Wine Pairing
Spicy Tempranillo or Mexican beer complements fajitas perfectly.
Nutrition Facts
Per serving: 420 calories, 42g protein, 18g fat, 28g carbohydrates. High protein with vegetables.
