Easy and Tasty Bison Steak Fajitas

While I love a good steak and potatoes meal, sometimes it’s fun to use steak with other dishes… especially when you’re working with such deliciously tender steak as bison!

So, here you’ll find an awesome recipe for Steak Fajitas. This gives you plenty of food to serve 2-3 people and is quite easy to make.

The first step, obviously, is the steak. I’ve used a 10 oz. Bison NY Strip Steak, which will leave you with perfectly tender slices.

On both sides, I lightly sprinkled the steak with garlic salt, black pepper and cumin. I cooked my steak over low heat in a cast iron skillet, prepared with olive oil and lime juice.

The NY Strip should be cooked quite slow to allow it to reach it’s maximum tenderness, keeping in mind that bison has much less fat than beef steaks, and therefore cooks through much more quickly.

For my rare steak, I cooked it over medium low heat, COVERED for 10 minutes on each side.

And look at this beautiful steak…

Wait until you see it cut inside:

Man, oh man! This steak was GOOD!

You’ll want to allow the steak to rest for 5-10 minutes before cutting into it. During this time, you should prepare your vegetables.

In the same pan as the steak, I added slices of onion and green pepper, seasoned with garlic salt and black pepper and a touch more lime juice.

Cook the vegetables until they are tender, stirring occasionally.

Once vegetables are fully cooked, the steak needs to be sliced into thin pieces.

All that’s left to do is place the steak on top of the vegetables and garnish with cilantro and green onion for serving.

Serve in flour tortillas with your preferred garnishes: pico de gallo, salsa, sour cream, cheese or guacamole!

That’s it! So easy… and so so so tasty!

Easy Bison Steak Fajitas


10 oz. Bison NY Strip Steak
2 tbsp. olive oil
1 tbsp. lime juice
garlic salt
black pepper
1/2 yellow onion, sliced
1 green pepper, sliced
cilantro, chopped for garnish
green onion, chopped for garnish
flour tortillas


Heat cast iron skillet over medium low heat with olive oil and lime juice. Lightly season NY Strip with garlic salt, cumin and black pepper.

Cook steak over medium low heat (covered) for 10 minutes on each side. Remove from pan and allow to rest on a cutting board.

Add vegetables to skillet and turn heat up to medium. Add additional olive oil and lime juice, as necessary. Season with pepper and garlic salt. Cook, stirring occasionally for 5-10 minutes until they are tender.

While vegetables are cooking, slice steak into thin pieces. Once vegetables have completed cooking, place steak slices on top of vegetables and garnish with cilantro and green onion.

Serve in flour tortillas with your choice of additional toppings: cheese, sour cream, salsa, guacamole.

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