Grilled Fajita Rolled Steak |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My family was tired of eating the same fajitas, so I whipped up this recipe. I like it with chipotle, but a black pepper marinade also works well. âCrystal Jo Bruns, Iliff, Colorado Ingredients:
1 beef sirloin tip steak (1 inch thick and 1 pound) |
1 cup chipotle marinade |
1 package (14 ounces) frozen pepper strips |
1 tablespoon canola oil |
2 ounces cream cheese, softened |
Directions:
1. Flatten steak to 1/4-in. thickness. Pour marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight, turning occasionally.
2. In a large skillet, saute pepper strips in oil until tender. Remove from the heat. Drain and discard marinade from steak. Spread cream cheese over steak to within 1 in. of edges. Top with half of the peppers. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
3. Grill, covered, over medium heat for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), turning occasionally. Let stand for 10 minutes before slicing. Discard toothpicks. Serve with remaining pepper strips. Yield: 4 servings.
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