Ingredients:
• Two Bison Flank Steaks (www.greatrangebison.com)
• 1 Red Onion
• 1 Avocado
• Light Sour Cream
• 1 Lemon
• 1 tomato
• Whole wheat wraps
BBQ Bob's Bison Rub:
¼ tsp. ancho powder
1/8 tsp. cumin
½ tsp. kosher salt
1/8 tsp. black pepper
¼ tsp. garlic powder
1 dash of cayenne pepper
Procedure: (This
recipe was prepared on a charcoal grill)
- Light charcoal and set your temperature for
400°F
- Season bison steaks on both sides with rub
mixture and set aside
- Scoop out two tsp. of light sour cream into a
bowl and stir in juice of ½ a lemon and some
zest
- Slice red onion into rings and season with a
touch of salt, pepper and a splash of light olive oil
- Slice avocado into
cubes or slices, squeeze some lemon juice on them and set aside
- Dice tomato and set aside
- Grill red onions until they start to caramelize
and set them aside. This should take about 10 min.
- Place bison steaks on the grill over the hot
coals and close the lid. Let them cook for about 4-5 minutes then flip.
- Check for an internal meat temperature of 125°F
to 130° and remove them from the coals.
- Let the steak
rest for 5-7 minutes then slice thinly against
the grain.
Assemble the fajita:
Spray a skillet with cooking spray and warm the whole wheat
tortillas for about 2 minutes. Lay them out flat
and spread the lemon zest sour cream onto them.
Layer with diced tomato's, thinly sliced bison
steak, avocado and red onions.
Fold it up and enjoy this heart healthy meal!
