Southwest Elk Steak Fajitas Recipes

SOUTHWEST STEAK

Steps:

• In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

SOUTHWEST ELK STEAK FAJITAS

Steps:

• Mix together the first 7 ingredients. I add about a teaspoon of chopped cilantro and a pinch of salt and pepper. This will be divided in half to marinate the steaks and serve with the fajitas.
• Preheat your barbeque. Optionally you can fry the steak.
• Saute vegetables on high heat until lightly browned and slightly softened.
• Grill steaks to preferred doneness and rest for 5 minutes. Slice into strips against the grain.
• Serve sliced meat and vegetables on warmed tortillas with sour cream, cheese, remaining sauce, and cilantro.
• I had mixed greens and added them to the wraps. It worked very nicely with the vinaigrette. It is a nice optional touch to add more nutrients and a little extra flavor and texture.

TASTY ELK STEAK

Steps:

• Mix brown sugar and margarine (butter) in small microwave cooking dish.
• Heat slowly until well mixed together (stir every minute).
• After the brown sugar is well mixed, let cool for a couple minutes and add the catsup to the brown sugar and margarine (butter).
• Place elk steaks on broiler pan; cot the top side of elk steaks.
• Be sure to preheat the broiler oven and then place in closed oven for about 4-5 minutes, depending on how you like the steak (rare, medium-rare, medium, medium-well, or well). I think it is better to cook them for shorter period for tenderness.
• After one side is cooked to satisfaction, turn and coat other side and repeat.
• Then eat and enjoy.

FIRED UP SOUTHWEST FAJITAS

Steps:

• Mix Marinade Mix, oil, lime juice and water in small bowl. Pierce meat with fork. Place meat and vegetables in separate large resealable plastic bags or glass dishes. Add 2 tablespoons of the marinade to vegetables. Add remaining marinade to meat; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove meat and vegetables from marinade. Discard any remaining marinade.
• For steak, broil or grill over medium heat 6 to 8 minutes per side or until desired doneness. For chicken, broil or grill over medium heat 6 to 7 minutes per side or until chicken is cooked through. Place vegetables in heated skillet or grill pan. Sauté vegetables over medium-high heat until tender.
• Cut meat across the grain into thin slices. Spoon meat and vegetables into warm tortillas. Serve with assorted toppings, if desired.