Ingredients
- 1 bison flank steak (2 pounds), cut into thin strips (if bison isn’t available, use beef)
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon minced fresh cilantro or parsley
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 1 medium red pepper, julienned
- 1 medium green pepper, julienned
- 8 flour tortillas (8 inches)
- Optional: Sour cream, salsa and shredded Colby Jack or cheddar cheese
Preparation
Combine diced tomatoes, green chilies, garlic (Chef used extra garlic for more flavor), jalapeño pepper, cilantro, parsley, chili powder, cumin and salt in a blender and pulse until smooth. Place the bison flank steak in a zip-top bag and pour the marinade over it. Put the marinating flank steak in the refrigerator for a minimum of 24 hours. Grill the flank steak on high heat for 3–4 minutes per side, resulting in a nice char. Pull the flank steak off the grill and let it rest for 5 minutes. In a hot skillet, sauté the red and green peppers 3–5 minutes, until tender. Serve with sour cream, salsa, shredded cheese and flour tortillas.
About this recipe
CHEF’S VARIATION
Vegetarian? Instead of meat, consider marinating portabello or oyster mushrooms, tofu or tempeh.
