Fajita Rolls

For RLCB flank or round steak

Prep Time: 25 minutes | Cook Time: ~10 minutes

Serve over rice or quinoa with a green salad

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Ingredients

• 1 teaspoon chili powder

• 1 teaspoon paprika

• ½ teaspoon cayenne pepper

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon pepper/salt to taste

• 2 pounds tenderized steaks, thinly sliced

• 2 Tablespoons olive oil

• 1 Onion, sliced thin

• 1 green pepper, sliced thin

• 1 red pepper, sliced thin

• 1 yellow pepper, sliced thin

• ¾ cup Monterey jack cheese, grated (optional)

• Long wooden tooth picks

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Instructions

1. Preheat oven to 350 degrees F

2. Heat a large oven proof skillet over medium heat and add the olive oil.  Sauté the onion, garlic, and bell peppers until soft, about 5 minutes.

3. In a dish, combine the chili powder, paprika, cayenne pepper, cumin, garlic powder, dried oregano, pepper and salt. Lay the tenderized steak on a cutting board with.  Season the tenderized steak with the seasoning mixture on both sides. Place the sautéed peppers and onions across the middle f the steak. Leave an inch at both ends. Sprinkle with grated Monterey Jack cheese (optional).

4. Roll up the meat tightly and secure with the long wooden toothpicks.

5. Sear both sides of the rolled up steak on both sides,  About 3 minutes each side. Transfer the oven proof skillet to the pre-heated oven and bake for about 10 minutes or your preference.

6. Cut the rolled up steak into 2 inch pieces.

7. Serve over quinoa or rice.

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