Venison Fajitas
These venison fajitas are delicious served with warm tortillas and all the fixings! Richly marinated venison steak pairs with colorful fajita veggies, cooked to perfection for a mouthwatering, flavorful meal.
Servings: 4 servings
Calories: 363kcal
Equipment
Ingredients
- 1 lb venison steak sliced into 1/2" strips skirt, flank, flat iron, etc.
- 5 tbsp olive oil divided
- 1/4 cup pineapple juice *see substitutions in notes
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp sea salt plus more to season
- 1/2 tsp ground black pepper
- 2 bell peppers sliced and deseeded
- 1 onion peeled and sliced (yellow or white)
Instructions
- In a small container, add 3 tbsp olive oil, pineapple juice, cumin, chili powder, paprika, sea salt, and ground pepper. Secure lid and shake well.
- Place steaks in a ziplock bag and cover with marinade. Massage the marinade into the meat and place in the fridge for at least 2 hours.
- Heat a skillet on medium-high heat w/ 1tbsp of oil. Cook peppers and onion until soft and slightly charred. Remove from heat.
- Remove the steak strips from the marinade and pat dry.
- In the same skillet, add the remaining tbsp of oil and sear on each side for about 2 minutes total, or until the meat is cooked through.
- Remove the skillet from the heat and add the veggies back in and stir well. Add salt to taste and serve!
Notes
- *Feel free to substitute the pineapple juice with an equal amount of orange juice or 3 tbsp of lime juice.
- Try to cut your peppers, onions, and steak into uniformly sized pieces so they cook evenly.
- Fajita veggies are best cooked on medium-high heat (don't go lower) to give them a nice sear without overcooking the peppers. A little charring is normal and preferred!
- Make sure you pat the venison dry after taking it out of the marinade. This gives it a nice golden-brown sear rather than steaming the meat.
- Cut the steak against the grain for the best texture.