Southwest Elk Steak Fajitas

• 1 lemon, juiced- more for accent if preferred
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dry oregano
• 1 teaspoon ground cumin
• 1 healthy pinch red pepper flakes (to taste)
• 1 lb elk sirloin steak
• 1 red bell pepper, sliced thin
• 1 medium onion, frenched
• 6 large mushrooms, sliced
• butter or olive oil (for frying)
• 1 cup monterey jack cheese, grated
• tortilla
• cilantro
• salt and pepper (to taste)

1. Mix together the first 7 ingredients. I add about a teaspoon of chopped cilantro and a pinch of salt and pepper. This will be divided in half to marinate the steaks and serve with the fajitas.
2. Preheat your barbeque. Optionally you can fry the steak.
3. Saute vegetables on high heat until lightly browned and slightly softened.
4. Grill steaks to preferred doneness and rest for 5 minutes. Slice into strips against the grain.
5. Serve sliced meat and vegetables on warmed tortillas with sour cream, cheese, remaining sauce, and cilantro.
6. I had mixed greens and added them to the wraps. It worked very nicely with the vinaigrette. It is a nice optional touch to add more nutrients and a little extra flavor and texture.

lemon, balsamic vinegar, olive oil, garlic, oregano, ground cumin, red pepper, red bell pepper, onion, mushrooms, butter, cheese, tortilla, cilantro, salt

Taken from www.food.com/recipe/southwest-elk-steak-fajitas-535146 (may not work)