Looking for a delicious, flavorful weeknight meal? These Fajitas are great for skirt or flank bison steak, and come together in a flash! You and your family will love how the delicate flavor of bison absorbs the fajita flavoring. 

Ingredients:
2 pounds Bison skirt or flank steak, sliced into 1/2 inch strips
1 red pepper deseeded and sliced into thin strips
1 green or yellow pepper deseeded and sliced into thin strips
1 yellow or red onion peeled and sliced into thin strips
3 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
pinch cayenne pepper
Kosher salt and pepper to taste
2 cloves garlic chopped 
6-8 warm kosher tortillas 
 
Directions:

1. After slicing all ingredients, place the Bison steak strips by placing it into a Tupperware or resealable bag.
2. Place the peppers and onion into a separate sealed container.
3. Create the marinade by adding the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined.
4. Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for use while cooking.
5. Seal all containers tightly and refrigerate for at least one hour (if you are preparing ahead, you can marinate as long as overnight.
6. When ready to cook, heat a large skillet over medium-high heat.
7.Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes.
8. As soon as the vegetables start to blacken slightly, remove them from the skillet to a plate
9. Add Bison steak strips to the same skillet, along with the marinade.
10. Cook steak until done, about 4-5 minutes (Please note–Bison is very lean and easy to overcook, so keep any eye on it!)
11. Add vegetables back to the skillet along with the reserved marinade, stir to combine and remove from heat.
12. Serve with warm tortillas and desired optional garnishes.