Home Recipes Easy Elk Steak Fajitas

Easy Elk Steak Fajitas

by owetogrub
elk round steak fajitas

I’m finding myself loving elk meat more and more and elk steak in particular. I find that it’s flavor is a little on the mild side compared to other wild game meats. The elk round steak is a very lean piece of meat that makes wonderful fajitas if prepared correctly.

Just like beef fajitas, the elk needs to marinate to make it tender. If you like traditional beef fajitas with skirt steak then you’ll definitely love these elk round steak fajitas. Serve them with your favorite fajita toppings.

My personal favorites are hot and fresh tortillas, peppers and onions, homemade salsa and sour cream. I’ve been making this elk steak fajita recipe for years and it never disappoints.

How to cook elk

Elk is very similar to beef but leaner and richer in flavor. Ground elk, roast and steaks cook just like beef. You can braise large cuts of elk in liquid for a few hours to make it tender and thin cuts can be seared over hot heat with very little cook time. I personally love to cook elk in the Instant Pot pressure cooker.

You can make a very tasty elk stew or pot roast in the instant pot in no time. The toughest pieces of elk will become tender and fall apart in the instant pot. If you’ve never eaten elk chili cooked in a pressure cooker, you’re missing out.

elk round steak fajitas

Elk Round Steak Fajitas

owetogrub I’m finding myself loving elk meat more and more and elk steak in particular. I… Recipes elk fajitas European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 8 voted )


2 lbs. elk round steak sliced into thin strips

Fajita Marinade
2 tbsp minced garlic
1 tsp dark red chili powder
1 tsp ground cumin
1/2 tsp Mexican oregano
1/4 tsp black pepper
1/4 cup lime juice
1 tbsp apple cider vinegar
1/4 cup olive oil

1 large yellow onion, sliced in thin strips
1 green bell pepper, sliced in thin strips
1 red bell pepper, sliced in thin strips
1 yellow bell pepper,sliced in thin strips
1/4 oil for frying


  1. Mix the marinade ingredients together in a bowl.  Add the meat to the marinade and toss to coat evenly.  Put a lid or plastic wrap over the bowl and place it in the refrigerator for 2-3 hours.
  2. Heat half of the oil in a heavy skillet over medium-high heat. Add the onions and cook for two minutes.  Add the peppers to the pan and finish cooking the onions and peppers until tender.
  3. Remove the onions and peppers from the pan and keep warm.  Don't cover completely
  4. Add the remaining oil to the pan. Remove the meat from the marinade and brown on high heat to desired tenderness. Remove the meat and place on a serving tray with the vegetables.  Serve with tortillas, salsa, guacamole, jalapeno peppers, and sour cream.


Don't overcook the elk. It will be more tender than normally cooking elk steak because the marinade will make the elk meat more tender.

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