Festive and fun, fajita roll-ups are skirt steak wrapped around seasoned and grilled vegetables. Of course, this is a great meal anytime 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, 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.

Recipe Directions

1. Fajita Marinade

2. Toss the cilantro, garlic, lime, olive oil, B&B Season All, salt, and pepper together in a bowl. Set aside.

3. Fajitas:

4. Marinate the skirt steak with half of the marinade for 30 minutes.

5. Preheat a grill to high heat using the lump charcoal.

6. 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.

7. Toss the cut vegetables in the remaining marinade and grill to desired doneness.

8. Lay out the skirt steak and place the grilled vegetables in the middle. Roll it up tightly, and slice the steak to make small rolls or bundles.