Steak Fajita Roll-Ups
Steak fajita roll-ups have tender flavorful beef marinated with olive oil, garlic, and spices. Wrapped around colorful veggies.
Servings 6
Calories 303kcal
Ingredients
- 1 pound Flank steak/ skirt steak 1/4 inch thick *see notes
- Kosher salt and black pepper to season
- 6 garlic cloves crushed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ¼ cup extra virgin olive oil
- 1 large green bell pepper sliced
- 1 large red bell pepper sliced
- 1 medium onion sliced
- 1 tablespoon unsalted butter
Instructions
- In a small bowl, mix salt, pepper, garlic, oregano, cumin, chili powder, cayenne pepper, garlic powder, and olive oil. Place steak in a dish and pour marinade on the steak cover with foil and marinate for a minimum of 6 hours to overnight.
- Remove steak from marinade, place on a cutting board, and cut into 6-7 pieces
- Heat olive oil in a grill pan or heavy skillet over medium-high heat and add pepper strips and sliced onions to the grill pan; season with salt, pepper.
- Cook for about 4 to 5 minutes, or until tender.
- Remove from heat and let cool for a minute.
- Top each slice of steak with the vegetables; roll up and secure with a toothpick.
- Add remaining olive oil to the grill pan or skillet; heat it up and add the roll-ups to the pan.
- Cook until browned, about 2 to 3 minutes per side.
- Remove from heat, remove toothpicks, and transfer to a serving plate. Let rest 5 minutes before serving.
- Serve with guacamole, salsa, or sour cream!
Notes
Skirt steak, flank steak, or even thin sirloin steak will work. You just want to make sure it's about 1/4 of an inch thick. Use a meat mallet to pound it down if it's too thick.
These steak fajita roll-ups can also be grilled.
Nutrition
Serving: 1g | Calories: 303kcal | Carbohydrates: 6g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 73mg | Sodium: 167mg | Fiber: 1g | Sugar: 2g
