2 venison outside skirt steaks
2 venison outside skirt steaksseasoned
3 bell peppers sliced
1 yellow onion sliced
6 flour tortillas
Chopped fresh cilantro
Crumbled queso fresco
2 teaspoons vegetable oil
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup olive oil
1/3 cup freshly squeezed lime juice
2 tablespoons fresh chopped cilantro
2 cloves garlic minced
1 teaspoon honey
1 teaspoon salt
3/4 teaspoon red chile flakes (adjust to your spice requirements)
1/2 teaspoon ground cumin
Trim the skirt steaks of any fat or connective tissue. Mix the marinade and pour into a gallon-sized zip-style bag. Place the skirt steaks into the marinade bag and massage well to evenly coat the meat. Marinate overnight.
When you are ready to cook, slice the onions and peppers. I like to heat a cast-iron skillet on the grill so I can cook the onions and peppers alongside the venison.
Add 2 teaspoons vegetable oil to the hot skillet. Add the peppers and onions. Sprinkle on half of the seasoning blend. Season the venison with the remaining spice blend. Cook the peppers and onions for 3 to 5 minutes, stirring often, before adding the steaks to the grill.
Skirt steaks are thin and can get a little tough when overcooked, so 2 to 4 minutes per side on a very hot grill is usually adequate for medium-rare. Move the steaks to a cutting board and tent loosely with foil to rest for 5 to 10 minutes. Remove the peppers and onions from the grill. Slice the skirt steak into thin strips against the grain of the meat. Lightly sprinkle both the steak and the peppers and onions with kosher or sea salt.
Assemble the fajitas by adding peppers, onions, and steak to a warm tortilla. Garnish with crumbled queso fresco, sour cream, and fresh chopped cilantro, if desired.