1-1 1/2 lbs. of elk meat, thinly sliced
Half of a red onion, thinly sliced
1 red pepper, sliced
1 yellow pepper, sliced
1/2 cup sliced mushrooms
8 oz. Frozen artichoke hearts, thawed
Lime juice
Fajita seasoning, I used McCormick’s Gourmet Collection Blends
Olive oil
Heat grill on high or large skillet on stove.
Drizzle a small amount of olive oil over steak and sprinkle with fajita seasoning, approx. 1 teaspoon or to taste.
Put grill pan (with holes) on grill until hot.
Toss in meat for 2 mins. or until browned but not over done.
Take meat out of pan and set aside.
Put all of veggies in a large bowl and toss with approx 1 teaspoon (to taste) fajita seasoning and a 1/2 tablespoon of olive oil.
Put into empty grill pan cook to desired doneness approx 4-6 minutes.
Add meat to veggies and give a stir, let flavors meld for 30 seconds.
Remove from heat.
Squeeze the juice from half a lime over mixture.
Serve on flour tortillas with desired toppings.
Extra Toppings:
Sour cream
Avocados
Salsa
Cheese
