Bison Fajitas With Guacamole Salad Recipes

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STEAK FAJITAS WITH FRESH GUACAMOLE



Steak Fajitas with Fresh Guacamole image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 16

1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/2 teaspoon hot sauce or more to taste
1/4 teaspoon ground black pepper, plus more for seasoning
12 ounces leftover flank steak slices
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 onion, halved and thinly sliced
8 tortillas
2 ripe Hass avocados, peeled and pitted
1/2 cup diced canned tomato
2 cloves garlic, minced
1 large or 2 small limes, juiced
2 tablespoons torn or chopped fresh cilantro leaves
Salt

Steps:

  • In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add steak, bell peppers and onion and toss to coat. Cook immediately or cover with plastic wrap and refrigerate up to 24 hours.
  • Set a large nonstick skillet or stove-top grill pan over medium heat. Spray with cooking spray and add steak and vegetables, with the marinade. Saute 5 to 7 minutes, until vegetables are tender-crisp. Transfer mixture to a serving platter.
  • Meanwhile, warm tortillas in the microwave or according to package directions.
  • To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly. Then add tomato, garlic, lime juice and cilantro and combine. Season, to taste, with salt and black pepper.
  • Serve fajitas with guacamole on the side.

FAJITA BURGER WITH GUACAMOLE



Fajita Burger with Guacamole image

Nothing beats a sizzling hot platter of fajitas--well, except maybe this burger! We took the fun of a fajita platter and turned it into a decadent burger that is loaded with peppers, onions and plenty of pepper jack cheese for some kick. Worcestershire sauce brings salty umami to both the guacamole and the burger patties.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons sour cream
2 ripe avocados
1 tablespoon lime juice
Several dashes hot sauce
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, chopped
2 tablespoons vegetable oil, plus more for the grill grates
2 bell peppers (any color is fine), thinly sliced
1 onion, halved and thinly sliced
1 jalapeno, seeded and thinly sliced
1 tablespoon plus 1 teaspoon chile powder
1 1/2 pounds ground beef chuck (80/20)
Four 1-ounce slices pepper jack cheese
4 hamburger buns, split

Steps:

  • Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
  • Combine the avocado, sour cream, hot sauce, lime juice, 1 tablespoon of the Worcestershire sauce and 1/2 teaspoon salt in a medium bowl and mash together with a potato masher or the back of a fork. Stir in the cilantro, cover and set aside.
  • Combine the oil, bell peppers, onion, jalapeno, 1 tablespoon of the chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and toss to combine; set aside.
  • Combine the beef, remaining 1 tablespoon Worcestershire sauce, remaining 1 teaspoon chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide the mixture into fourths and shape into patties.
  • Lightly brush the grill grates with oil. Put the bell pepper mixture in an open grill basket and cook over direct heat, tossing frequently, until the peppers and onions are golden and tender, 12 to 15 minutes. Move the basket over indirect heat. Put the patties over direct heat. Grill the patties until marked on the bottom, about 3 minutes. Flip and cook about 2 minutes, then top each patty with 1 slice of pepper jack cheese. Cover the grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm, about 1 minute more for medium rare. Remove the patties and pepper mixture to a serving platter.
  • Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.

BISON FAJITAS WITH GUACAMOLE SALAD



Bison Fajitas with Guacamole Salad image

Strips of bison flank steak are quickly stir-fried with bell peppers, onion, and jalapeno and served hot on tortillas with salsa, sour cream, and guacamole.

Provided by The Bison Council

Categories     The Bison Council

Time 2h42m

Yield 6

Number Of Ingredients 20

1 pound bison flank steak
1 ½ teaspoons fajita seasoning
2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and chopped
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red or yellow bell pepper, thinly sliced
6 (8 inch) flour tortillas, warmed
Salsa
Sour cream
Lime wedges
2 Roma tomatoes, seeded and chopped
3 tablespoons sliced green onions
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
Shredded romaine lettuce

Steps:

  • If desired, partially freeze bison flank steak for easier slicing (about 30 minutes). Thinly slice across the grain into bite-size strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and chill for 30 minutes.
  • Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes. Add onion. Cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize. Remove onion mixture to a medium bowl; cover and keep warm. Add bell peppers and remaining 1/2 teaspoon of fajita seasoning to skillet. Cook and stir for 6 to 8 minutes or until peppers are tender. Add peppers to onion mixture; cover and keep warm.
  • Add the remaining 1 tablespoon oil to the skillet. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 minutes or until bison flank steak is browned. Remove from skillet and cook remaining bison flank steak.
  • Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad
  • Guacamole Salad: Combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado. Serve on shredded romaine.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 43.9 g, Cholesterol 39 mg, Fat 23.5 g, Fiber 10.2 g, Protein 20.9 g, SaturatedFat 4.2 g, Sodium 518.3 mg, Sugar 4.1 g

BISON FAJITAS WITH GUACAMOLE SALAD



Bison Fajitas with Guacamole Salad image

Strips of bison flank steak are quickly stir-fried with bell peppers, onion, and jalapeno and served hot on tortillas with salsa, sour cream, and guacamole.

Provided by The Bison Council

Categories     The Bison Council

Time 2h42m

Yield 6

Number Of Ingredients 20

1 pound bison flank steak
1 ½ teaspoons fajita seasoning
2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and chopped
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red or yellow bell pepper, thinly sliced
6 (8 inch) flour tortillas, warmed
Salsa
Sour cream
Lime wedges
2 Roma tomatoes, seeded and chopped
3 tablespoons sliced green onions
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
Shredded romaine lettuce

Steps:

  • If desired, partially freeze bison flank steak for easier slicing (about 30 minutes). Thinly slice across the grain into bite-size strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and chill for 30 minutes.
  • Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes. Add onion. Cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize. Remove onion mixture to a medium bowl; cover and keep warm. Add bell peppers and remaining 1/2 teaspoon of fajita seasoning to skillet. Cook and stir for 6 to 8 minutes or until peppers are tender. Add peppers to onion mixture; cover and keep warm.
  • Add the remaining 1 tablespoon oil to the skillet. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 minutes or until bison flank steak is browned. Remove from skillet and cook remaining bison flank steak.
  • Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad
  • Guacamole Salad: Combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado. Serve on shredded romaine.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 43.9 g, Cholesterol 39 mg, Fat 23.5 g, Fiber 10.2 g, Protein 20.9 g, SaturatedFat 4.2 g, Sodium 518.3 mg, Sugar 4.1 g

BISON FAJITAS WITH GUACAMOLE SALAD



Bison Fajitas with Guacamole Salad image

Strips of bison flank steak are quickly stir-fried with bell peppers, onion, and jalapeno and served hot on tortillas with salsa, sour cream, and guacamole.

Provided by The Bison Council

Categories     The Bison Council

Time 2h42m

Yield 6

Number Of Ingredients 20

1 pound bison flank steak
1 ½ teaspoons fajita seasoning
2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and chopped
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red or yellow bell pepper, thinly sliced
6 (8 inch) flour tortillas, warmed
Salsa
Sour cream
Lime wedges
2 Roma tomatoes, seeded and chopped
3 tablespoons sliced green onions
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
Shredded romaine lettuce

Steps:

  • If desired, partially freeze bison flank steak for easier slicing (about 30 minutes). Thinly slice across the grain into bite-size strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and chill for 30 minutes.
  • Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes. Add onion. Cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize. Remove onion mixture to a medium bowl; cover and keep warm. Add bell peppers and remaining 1/2 teaspoon of fajita seasoning to skillet. Cook and stir for 6 to 8 minutes or until peppers are tender. Add peppers to onion mixture; cover and keep warm.
  • Add the remaining 1 tablespoon oil to the skillet. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 minutes or until bison flank steak is browned. Remove from skillet and cook remaining bison flank steak.
  • Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad
  • Guacamole Salad: Combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado. Serve on shredded romaine.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 43.9 g, Cholesterol 39 mg, Fat 23.5 g, Fiber 10.2 g, Protein 20.9 g, SaturatedFat 4.2 g, Sodium 518.3 mg, Sugar 4.1 g

BISON FAJITAS WITH GUACAMOLE SALAD



Bison Fajitas with Guacamole Salad image

Strips of bison flank steak are quickly stir-fried with bell peppers, onion, and jalapeno and served hot on tortillas with salsa, sour cream, and guacamole.

Provided by The Bison Council

Categories     The Bison Council

Time 2h42m

Yield 6

Number Of Ingredients 20

1 pound bison flank steak
1 ½ teaspoons fajita seasoning
2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and chopped
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red or yellow bell pepper, thinly sliced
6 (8 inch) flour tortillas, warmed
Salsa
Sour cream
Lime wedges
2 Roma tomatoes, seeded and chopped
3 tablespoons sliced green onions
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
Shredded romaine lettuce

Steps:

  • If desired, partially freeze bison flank steak for easier slicing (about 30 minutes). Thinly slice across the grain into bite-size strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and chill for 30 minutes.
  • Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes. Add onion. Cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize. Remove onion mixture to a medium bowl; cover and keep warm. Add bell peppers and remaining 1/2 teaspoon of fajita seasoning to skillet. Cook and stir for 6 to 8 minutes or until peppers are tender. Add peppers to onion mixture; cover and keep warm.
  • Add the remaining 1 tablespoon oil to the skillet. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 minutes or until bison flank steak is browned. Remove from skillet and cook remaining bison flank steak.
  • Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad
  • Guacamole Salad: Combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado. Serve on shredded romaine.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 43.9 g, Cholesterol 39 mg, Fat 23.5 g, Fiber 10.2 g, Protein 20.9 g, SaturatedFat 4.2 g, Sodium 518.3 mg, Sugar 4.1 g

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