Elk Skirt Steak Fajitas

Steak Fajitas Ingredients

• 4 limes, juice of (about 1/2 cup) you can also use lime juice 
• 1/4 cup Olive or avocado oil 
• 1 tbsp soy sauce or coconut aminos 
• 1 tbsp local honey 
• 5 garlic cloves, minced 
• 2 tbsp finely chopped cilantro leaves 
• 2 tsp cumin 
• 1/2 tsp chili powder 
• 1 tsp salt or to taste 
• 16 oz of elk skirt steak 
• 1 large onion, Sliced into thick rounds 
• 3 bell peppers, seeded and cut into strips (make it colorful!) 
• 12 tortilla shells (whichever type you like best)

Instructions 

1. Whisk together lime juice, oil, soy sauce, honey, garlic, cilantro, cumin and chili powder. 

2. Cut steaks into slices and transfer to plastic bag. Pour marinade over steak in the bag and let marinade in the fridge for 30 min or up to 2 hours. 

3.  Heat skillet to medium high. Remove steak from bag and place in skillet. Toss the remaining marinade. Cook steaks 4-6 min per side, or until desired doneness (elk cooks faster than other meats, less is more) Remove steak from skillet and let it rest. 

4. Brush veggies with oil and add them to the same skillet used for meat. Sauté veggies, turning occasionally until charred and softened about 8-12 min.  

5. Warm up tortillas and wrap in a clean dish towel to keep warm. 

6. Mix meat back into veggies and fill warmed tortilla shells. 

7. Serve and enjoy! 

*These are so flavorful your sour cream or ketchup lover, dare I say may not need it on these!