Buffalo Steak Fajita

Bufflao Steak Fajita


  • 2 tbsp oil, peanut or grape seed preferred
  • 2 tsp whole cumin seed
  • 1 medium size sweet onion, sliced
  • 6 oz sliced fresh mushrooms (optional)
  • 3 peppers, sliced (red, orange, yellow or green)
  • salt and pepper to taste
  • 1 to 1 1/4 lb well trimmed bison sirloin, rib-eye, or New York strip steak
  • 6 tortillas (8 to 10 inch size)
  • sour cream (optional garnish)
  • sliced avocado (optional garnish)
  • finely diced Jalapeno pepper (optional garnish)
  • salsa (optional garnish)
  • cilantro (optional garnish)


  • In a large skillet over medium-high heat, brown the cumin seeds in cooking oil.
  • Reduce the heat to medium and sauté sweet onion, mushrooms (if using), and sweet pepper slices until tender crunchy. Remove skillet from heat.
  • Grill the bison steak as per the My Favorite Barbecued Steak directions.
  • While steak is resting heat up tortillas as per package directions.
  • Return skillet to burner, sauté vegetables until just heated through. Add salt and pepper to taste.
  • Slice steak thinly. Fold each fajita with steak slices, vegetables, and garnishes of choice.