Tuesday, February 17, 2009

Bison Fajitas

I love making quick and easy Mexican food, and this is about as quick and easy as it gets. It's also full of very healthy things: whole grains, avocado, tomatoes, bell peppers, and even the bison, which is about the leanest red meat you can find.

Bison Fajitas
1/2 cup beer (avoid anything too fruity or heavy)
3 Tbsps. cilantro, chopped, divided
2 Tbsps. red onion, minced, divided
3 cloves garlic, minced, divided
12 oz. bison steaks or medallions (available in many supermarkets)
tomato salsa
safflower oil spray
1 red bell pepper, seeded and cut into large chunks
1 green bell pepper, seeded and cut into large chunks
1/2 red onion, peeled and cut into large chunks
12 small whole grain tortillas

In a small bowl, combine the beer, 3 Tbsps. chopped cilantro, 2 Tbsps. minced red onion, and 3 cloves of minced garlic. Whisk to combine. Marinate the bison in the mixture for at least 1 hour, and up to 8 hours (any more and it will taste more like beer than meat, unless you like that sort of thing).

Spray or brush a cast iron skillet with safflower oil. Heat the pan over medium high heat. Grill the marinated bison steaks for 3-5 minutes on each side, depending on thickness and desired doneness. Allow to rest on a plate.

Using the same skillet, spray a bit more oil. Add the chunks of green and red peppers and red onion to the pan. Cook over medium high heat for about 5-7 minutes, tossing frequently. Remove from heat.

You can warm the tortillas in the oven on a cookie sheet at 250F, but that's optional. Slice the bison against the grain into thin slices. Assemble the fajitas with a bit of meat, peppers & onions, guacamole and salsa.

Serves 4-5.

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