Flank steak is generally a tricky cut to work with, especially from a lean meat like caribou. We use a salt marinade to retain moisture in the meat without the acidification that can create a mushy texture. When cooked rare, this cut is tender and delicious; when over cooked it can be tough and chewy. I like to serve this with Cilantro- Lime Rice.
Ingredients
- Marinade:
- 1/4 C. olive oil
- 3 cloves garlic, minced
- 2 tsp. Johnny's Seasoning salt or salt
- 1 tsp. cumin
- 1 tsp. cayenne
- 1 tsp. black pepper
- 1 tsp. chili powder
- Fajitas
- 2 pound Caribou flank steak (also known as skirt steak)
- 3 large sliced bell peppers of assorted colors
- 1 large chopped sweet onion
- 8-10 flour tortillas
- Cilantro- Lime Rice
- 1 C. Basmati or other long grained rice
- 1 1/4 C. water or chicken stock
- 1 tbs. chili oil
- 2 tbs. chopped cilantro
- 1 tsp. salt
- Optional
- Queso fresca
- Sour cream
- Cheese
- Salsa verde
- Tomatoes
- Cilantro
Instructions
- Combine all spices and whole flank steak in a flat tray or ziplock bag and let marinade for at least 30 mins- 2 hours.
- Bring rice and water to a boil, uncovered for 5 minutes and then set to low, covered for 15 mins or until rice is cooked to desired tenderness.
- Prepare flank steak by removing much of the salt marinade mixture with a damp towel. Make sure to pat steak dry.
- Heat oil to medium high in a cast iron skillet and sear for 1-2 minutes on each side, taking care not to overcook. When pressed in the middle of the steak, meat should give as much as the flesh of the softest part of your palm. Wild game meat can be cooked safely to a rarer temperature than beef.
- Remove flank steak and add 1 tbs. oil to skillet. Toss vegetables in skillet for 1-2 minutes until desired tenderness and remove from heat.
- Dress the cooked rice with chili oil, lime juice, salt, and chopped cilantro to taste.
- Warm tortillas in the microwave in paper towels for 1 minute.
- Assemble your fajitas and top with optional toppings to enjoy a great cut of lean meat.
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.