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!
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.