Grilled Bison Skirt Steak Fajitas

Name: Grilled Bison Skirt Steak Fajitas
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4-6
Cuisine: Mexican
Ingredients: ⅓ cup lime juice plus a squeeze; ¼ cup pineapple juice (no sugar added); 2 tablespoons Worcestershire sauce; 3 tablespoons olive oil; 1 tablespoon garlic powder; 2 teaspoon EACH: ground cumin and chili powder (or more to taste); 1 teaspoon EACH: kosher salt, onion powder, coriander and smoked paprika; ½ teaspoon EACH: black pepper and red pepper flakes (optional if you like more heat); ¼ cup chopped cilantro or parsley for garnish; 1 ½ - 2 pounds skirt steak; 2 medium or 1 large onions, sliced (sweet, red, white or mix); 2-3 bell peppers, thinly sliced (any colors you please); 1 tablespoon oil (high heat, like avocado); Flour tortillas; Anything extra you like on your fajitas like guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc

Aug 28, 2024Courtney Johnston

Grilled Bison Skirt Steak Fajitas

Rated 5.0 stars by 1 users

Cuisine

Mexican

Author:

Courtney Johnston

Servings

4-6

Prep Time

2 hours

Cook Time

10 minutes

In this recipe, a zesty marinade that includes pineapple and lime juice, garlic, cumin, and chili powder enhances the bison's natural flavors while also tenderizing the meat. When cooked quickly over high heat, the bison skirt steak achieves a perfect sear, ensuring the interior remains tender and juicy. Paired with sautéed bell peppers and onions, this buffalo meat dish achieves a perfect balance of flavors—savory, sweet, and tangy. The caramelized pineapple juice adds a hint of natural sweetness that complements the earthy cumin and the mild heat from the chili powder.

Serve these fajitas with warm tortillas, and your favorite toppings like fresh salsa, creamy guacamole, sour cream, grated cheese, and a squeeze of lime to create a satisfying, flavor-packed meal that celebrates the unique qualities of bison. Quick and easy, this recipe is perfect for a weeknight meal, offering a gourmet experience without the time-consuming prep.

Image of Grilled Bison Skirt Steak Fajitas

Ingredients

Steak Marinade:

⅓ cup lime juice plus a squeeze
¼ cup pineapple juice (no sugar added)
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
1 tablespoon garlic powder
2 teaspoon EACH: ground cumin and chili powder (or more to taste)
1 teaspoon EACH: kosher salt, onion powder, coriander and smoked paprika
½ teaspoon EACH: black pepper and red pepper flakes (optional if you like more heat)
¼ cup chopped cilantro or parsley for garnish

Fajitas:

1 ½ - 2 pounds skirt steak
2 medium or 1 large onions, sliced (sweet, red, white or mix)
2-3 bell peppers, thinly sliced (any colors you please)
1 tablespoon oil (high heat, like avocado)
Flour tortillas

Optional toppings

Anything extra you like on your fajitas like guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc

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Directions

Gather all you ingredients.
In a large shallow bowl or zip-top bag, combine the ingredients for the marinade. Taste and adjust seasonings as needed.
Coat the bison skirt steak with the marinade, ensuring it is fully covered. Cover and refrigerate for 2-4 hours or overnight.
Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.
Slice the onions and peppers into thin strips then toss with a tablespoon of oil, salt, pepper, a tsp of chili powder and a squeeze of lime juice. You can do this in advance and let them marinate in the fridge along with the bison steak.
Preheat your grill to high heat (about 450-500°F). Ensure the grates are clean.
Place the marinated bison skirt steak directly on the hot grill grates. Grill each side for about 2-4 minutes, depending on your preferred doneness ans the thickness of the steak. For medium-rare, grill for about 2 ½ minutes per side. If flare-ups occur, move the steak to a cooler part of the grill.
Once cooked to your liking, remove the steak from the grill and let it rest for several minutes under a tent of foil to retain its juices.
Place the veggies in a grill basket or on a cast iron pan. Grill/saute the veggies for 3-5 minutes, turning occasionally, until they are slightly charred and tender.
Just before the veggies are done you can heat the tortillas over low heat on the grill.
Slice the rested bison skirt steak against the grain into thin slices. For tender and thin slices, cut at an angle.
Serve alongside the veggies ansd toppings, or optionally, mix the sliced steak with the grilled veggies.
Enjoy!