Traditional Marinated Fajitas
 | Author:
Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
Traditional Marinated Fajitas
Eileen Clarke
Rifles and Recipes
Traditional Marinated Fajitas
Serves 4-6
Traditionally, fajitas are a flank steak dish, but unless you have a moose or elk, there isn’t a lot of flank meat. The good news is almost any steak marinated for 48 hours will work just as well. Also, traditionally, fajitas are topped with sautéed sweet peppers, onion and garlic. But I like simple and love the taste of those tiny sweet red peppers, uncooked, and sliced thin on top. So, I leave the peppers raw, paired with fresh salsa from Bob’s, saving a step and a pan. One other note: last time I made these fajitas, Bob’s was out of chipotle adobe sauce. So, I substituted 2 teaspoons of tomato paste (in the tube) and another tablespoon of honey for the adobe sauce, and never noticed the difference.
The Marinade Ingredients
48 hours ahead
1 ½ to 2 pounds venison steak
2 tablespoons apple cider vinegar
2 tablespoons oil
2 teaspoons chipotle adobe sauce
1/4 cup freshly squeezed orange juice
Juice of one lime, about 1/4 cup
1 tablespoon honey
1/2 cup sweet onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon smoked Chipotle Tabasco sauce (not the original red, please.)
Purée all the above ingredients except the steaks together in a blender. Pour into a re-sealable plastic bag, add the meat, and seal the bag. Refrigerate for 48 hours.
The Rest of the Ingredients
4-6 flour tortillas (8-inch),
Fresh salsa
A few sprigs of cilantro
Sour cream
Several mini sweet red and yellow bell peppers, sliced thin
Cooking
1. Preheat a propane grill to medium-hot, 350 to 400°F. Alternately, start your coals. When they are covered with white ash--the vast majority of them, not just a few--spread them out for cooking. When the cooking surface is hot, give it a good scraping with your grill brush, then wipe it with oil.
2. Remove the steaks from the marinade and put them on the grill. Cook about 10-12 minutes total, turning once after about 6 or 7 minutes. Don’t turn the steaks until the first side is cooked and they will not stick. If they’re sticking, you’re turning them too soon, or your grill needs more oil.
3. Take the steaks off the grill when a meat thermometer reads 125° for rare, 130° for medium and 135° for medium rare. They’ll rise another couple of degrees after you remove them from the heat.
4. Slice thin, across the grain, and stack the meat on a warm tortilla. (About 45 seconds in the microwave on a clean, damp towel.) Top with fresh salsa, cilantro, sour cream, a few slices of mini sweet red and yellow peppers, and enjoy!
This recipe is from Tenderize the Wild, with 100 marinades brines and rubs for all the animals we hunt from moose to goose. Tenderize and Eileen’s other wild game cookbooks are available at https://www.riflesandrecipes.com/406-521-0273 as well as the Common Sense bookstore and Goose Bay Handblown Glass shop.
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PhotoCredit: Photo Credits: Eileen Clarke
Image 1 Caption: Traditional Marinated Fajitas
Photo Credits: Eileen Clarke
