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Grilled Fajita Rolled Steak Recipe

Grilled Fajita Rolled Steak Recipe

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. —Crystal Jo Bruns, Iliff, Colorado
TOTAL TIME: Prep: 20 min. Grill: 20 min. YIELD:4 servings

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.

Nutritional Facts

1 slice with 1/3 cup pepper strips equals 284 calories, 14 g fat (5 g saturated fat), 89 mg cholesterol, 867 mg sodium, 13 g carbohydrate, 1 g fiber, 25 g protein.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.