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Wild Game Steak Fajita

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Found on FromFieldtoPlate

ChickFilA Lake City Roosevelt Boulevard


1/2 cup olive oil
1/3 cup soy sauce
1/3 cup Worcestershire
1/2 cup cilantro
1 scallion quartered
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar
1/2 red onion sliced
2 pounds t steak, cut into 3 equal pieces

In a blender, put in oil, soy sauce, cilantro, worcestershire, scallion, garlic, lime juice, red pepper, cumin, and sugar then puree. In a large heavy duty, zip top bag, put pieces of onion & skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Take steak from marinade and grill on the BBQ over high until desired doneness. Once cooked how you like it, pull it from heat and let it rest.
1 large red bell
1 large yellow bell
1 large green bell
1 New Mexico Chili
1 medium red onion
3 cloves garlic chopped
1 tablespoon chili powder
1/2 cup water
While meat is cooking thinly slice the peppers and onion. heat a skillet over medium-high heat and drizzle in a little olive oil or avocado oil. Throw in the veggies…pour 1/4 cup of the leftover marinade over veggies and cook until veggies are tender and onions should be translucent.
Take veggies from the heat and place on serving dish, cut rested meat and place along side veggies. serve with your favorite corn or flour tortillas and favorite toppings from cheese, salsa, sour cream and avocado. Enjoy!


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