Festive and fun, fajita roll-ups are skirt steak wrapped around seasoned and grilled vegetables. Of course, this is a great meal any time of the year, but perfect for Cinco de Mayo in May!
Flavorful skirt steak is marinated with cilantro, garlic, lime juice, and seasonings. Quickly grilled, the steak is then sliced and wrapped around sliced grilled vegetables that are also marinated.
You can serve this dish with a side of chips, sour cream, or salsa. It also goes great with Mexican rice or a fresh salad. It can be the centerpiece of any Mexican-themed meal.
Fajita Roll Ups Recipe
- 1 bunch cilantro (coriander), finely chopped
- 3 cloves garlic finely chopped
- 1 lime juiced
- 2 teaspoons olive oil
- 1 teaspoon your favorite Mexican seasoning
- salt and pepper to taste
- 1 skirt steak
- 1 white onion cut into thin rings
- 1 green bell pepper capsicum, cut into thin rings
- 1 red bell pepper capsicum, cut into thin rings
- 1 yellow bell pepper capsicum, cut into thin rings
- 1 Roma tomato sliced
- mesquite lump charcoal
- butcher’s twine
- Toss the cilantro, garlic, lime, olive oil, Mexican seasoning, salt, and pepper together in a bowl. Set aside.
- Marinate the skirt steak with half of the marinade for 30 minutes.
- Preheat a grill to high heat using the lump charcoal.
- Grill the skirt steak over high heat until it reaches an internal temperature of 165 degrees F (74 degrees C). Remove from the heat and rest.
- Toss the cut vegetables in the remaining marinade and grill to desired doneness.
- Layout lengths of butcher's twine long enough to go around the roll and be secured. Place them apart enough to cut serving slices where each slice has a string.
- Place the skirt steak on the butcher's twine then place the grilled vegetables in the middle.
- Tie the butcher twine tightly to secure the fajita roll.
- Slice the steak to make small rolls or bundles.