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.
When serving the fajita roll up is slice exposing the colouful bell pepper and onion filling inside.
The flank steak is marinated in a garlic, cilantro, and lime slather before being grilled over hot coals.
The bell peppers, onions, and tomatoes are finely sliced, marinated then grilled before being stuffed in the flank steak.
The marinated steaks are cooked over hot charcoals in a grill, alternatively they can be cooked on a gas BBQ or on a flat top.
Getting a brown surface on the steak helps with flavor while the grill marks help with appearance.
The marinated vegetables don’t need much tome to cook, soften, and get a light char when cooking over hot charcoals.
Clean slices of the fajita roll up can be achieved for serving when the flack steak is secured shut with butchers twine.
Fajita Roll Ups Recipe
Festive and fun, fajita roll-ups are skirt steak bundles 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!
Preparation 45 minutes
Cook 10 minutes
Ready in 55 minutes
Servings 4 Servings
Ingredients
Fajita Marinade
- 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
Fajitas
- 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
Equipment
- mesquite lump charcoal
- butcher’s twine
Directions
Fajita Marinade
- Toss the cilantro, garlic, lime, olive oil, Mexican seasoning, salt, and pepper together in a bowl. Set aside.
Fajitas
- 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.
Nutritional Information
Sodium: 157mgCalcium: 40mgVitamin C: 126mgVitamin A: 1294IUSugar: 4gFiber: 3gPotassium: 946mgCholesterol: 143mgCalories: 409kcalTrans Fat: 1gMonounsaturated Fat: 9gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 19gProtein: 51gCarbohydrates: 11gIron: 5mg
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