Grilled Venison Fajita-Style Salad

Assertive Southwestern flavors make this main dish salad a palate pleaser for those who like it well-seasoned but not too spicy hot. I like to serve this with warm flour tortillas and cold Mexican beer.

Grilled Fajita-Style Salad

Ingredients

  • 1 pound venison tenderloin backstrap or tenderized hindquarter steak
  • 1 cup bell pepper 2 or 3 colored peppers, if available - seeded and thinly sliced
  • 1 large yellow onion thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil

The Seasoning

    (or use your favorite prepared Southwestern seasoning blend)

    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon cumin
    • 1/4 teaspoon oregano
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1 teaspoon chili powder
    • 1 teaspoon sugar

    The Salad

    • 1 tablespoon cider vinegar
    • 2 tablespoons freshly squeezed lime juice
    • 1 teaspoon Dijon mustard
    • 1 tablespoon agave nectar or honey
    • 1/4 cup fresh cilantro leaves
    • 1/2 cup olive oil
    • salt and pepper
    • 2 heads romaine lettuce outside leaves removed - roughly chopped
    • 1 avocado peeled, seeded and cut into cubes
    • 1 1/2 cups tomato chopped

    Instructions

    • Combine seasoning ingredients (or use your own seasoning blend).
    • Slice venison across the grain into 1/4-inch thick strips. Toss with seasoning. Combine sliced meat with other meat ingredients in a non-reactive bowl or zipper lock bag, and refrigerate for 2 to 3 hours.
    • Prepared dressing. In a blender or food processor, combine cider vinegar with next 5 ingredients. Process until dressing is smooth. Season to taste with salt and pepper.
    • Remove meat ingredients from refrigerator, and let stand at room temperature for 30 minutes. Heat a large skillet over medium-high heat. Add meat ingredients, and stir-fry until meat is just cooked, about 5 to 7 minutes.
    • While meat is cooking, toss lettuce, avocado and tomato with dressing in a large bowl. Mound salad mix on plates. Spoon cooked meat mixture over center of salad mix.

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