Alright you guys, time to take that backstrap out of the freezer and start making the best fajitas you will ever have in your life!
My husband and I basically only eat venison, unless we go out to eat or order a Sunbasket, and I was cravinnnggg some fajitas, so I experimented with this recipe and it turned out super delicious and was husband approved. This recipe serves two, and the venison can be substituted for beef, like with a flank steak or sirloin, so don’t feel limited to only using venison.
- 2 Backstraps
- 1 Lime
- Fajita Seasoning
- 1 Serrano Pepper
- 1 Red Onion
- 1 Bell Pepper
- 1-2 Tablespoon Oil
Start by washing and drying the meat. Next, we need to thin the backstrap to mimic a flank steak. Cut through the top third of the backstrap lengthwise, stopping about ½” before cutting all the way through. Once the top third has been cut, flip the backstrap over and repeat with the bottom third, making sure you can open the backstrap up into a flat, uniform piece.
You should now have 6 thin slices of meat. Season the meat with fajita seasoning (I use Old El Paso). Cut the lime in half, and squeeze half of the lime into a glass dish. Place the meat inside the dish, and squeeze the other half of the lime on top. Allow the meat to marinade in the fridge for 1-2 hours. Once finished marinating, grill the meat. (We used a George Foreman and it took about 3 minutes to cook.) After the meat is finished grilling, cut it into bite-sized strips.
Slice the onion and peppers, then Sautee with oil over the stove top until the veggies are soft. Sprinkle with fajita seasoning. Once the veggies are done, add in the strips of meat. Sautee for about 2 minutes so the flavors can blend together.
Serve the fajitas with sour cream or plain Greek yogurt, Sorrento cheese, and tortillas.
What is your favorite way to prepare backstrap? What did you like or dislike about this recipe? I’d love to hear your suggestions and comments below!
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For another healthy and easy dinner idea, check out my Garlic Basil Salmon recipe.