Rollos de fajita de filete de flanco
Flank Steak Fajita Roulades
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Category
Beef
This recipe is simple and fast, but it packs a lot of flavor and makes for an impressive presentation. Fajita seasoning traditionally has more cumin than a taco seasoning would, but feel free to play around with the flavors of the seasoning mix to suit your palette. Increasing the chili powder will increase the heat! The addition of the fresh lime at the end really pulls this dish together and gives it that fajita flare.
Damon Holter
Ingredients
- Flank Steak
- 2-3 Yellow Bell Peppers
- 1 Large Sweet Yellow Onion
- Olive Oil
- Lime
- 2 Tbsp. cumin
- 1 Tbsp. chili powder
- 1 Tbsp. garlic
- 1 tsp. oregano
- 1 Tbsp. kosher salt
- 2 Tbsp. black pepper
Grillmeister’s Beef Rub:
Directions
Heat grill to between 350° and 375°.
Slice onions and cut peppers into large chunks (removing seeds and stem). Oil and grill on both sides until vegetables begin to soften and take on grill marks. Remove from heat and finely dice.
Lay out skirt steak and remove any thin edges or excess fat. Lay grilled vegetables on top of steak and roll up (along the longer side of the steak) to form a roulade. Tie as needed around the roulade with butcher’s twin to hold in place.
Oil the outside of the roulade and cover generously with Grillmeister’s Beef Rub.
Place on grill (with the seam of the roulade facing down) and grill to desired doneness, for medium-rare, approximately 15-20 minutes.
Remove from heat and allow meat to rest for a minimum of 5 minutes. Slice, squeeze fresh lime on top, and enjoy!
