Name: Fajita Roll Ups
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 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)

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.

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The fajita roll up is sliced in two exposing the colorful bell pepper filling.

When serving the fajita roll up is slice exposing the colouful bell pepper and onion filling inside.

Flank steak in a plastic bag being marinated with finely diced garlic and herbs.

The flank steak is marinated in a garlic, cilantro, and lime slather before being grilled over hot coals.

Red and yellow sliced of raw bell pepper covered in a marinade.

The bell peppers, onions, and tomatoes are finely sliced, marinated then grilled before being stuffed in the flank steak.

The raw but marinated steaks cooking on a hot charcoal grill.

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.

Two flank steak over charcoals with clear grill marks on them.

Getting a brown surface on the steak helps with flavor while the grill marks help with appearance.

Flat slices of red, gree, and yellow bell peppers along with tomatoes cooking on a grill.

The marinated vegetables don’t need much tome to cook, soften, and get a light char when cooking over hot charcoals.

Two slices of fajita rolls on a camp plate with rice and guacamole.

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

Ty Machado

reviews

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!

Print Review

Preparation 45

Cook 10

Ready in 55

Servings Servings

CourseDinner

InfluenceMexico

DifficultySeasoned

MethodGrill

Print Review

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

Calories: 409kcalCarbohydrates: 11gProtein: 51gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 143mgSodium: 157mgPotassium: 946mgFiber: 3gSugar: 4gVitamin A: 1294IUVitamin C: 126mgCalcium: 40mgIron: 5mg