Chipotle Fajita Steak Rolls
I can’t get enough of steak rolls! They’re low carb, packed with protein, work great for meal prep, AND they’re delicious! I’ve been making them off and on for the past 5 years since I started eating healthier and discovered I didn’t have to give up beef. Rolls are great for portion control because if you wanted to, you can accurately measure out each strip for rolling to get a better sense of how much protein is in each one. Personally, I prefer to go with flank steak in this recipe but you can substitute with a skirt steak if you prefer. Feel free to make it your own!
WHAT I LOVE…
What I love about this particular version of the time-tested steak fajitas recipe is the marinade. It’s simple, relying primarily on sauce found in a can, and packs a TON of flavor. Plus, when you cook it in the skillet, I find that there’s more natural, gravy leftover after baking in the oven so you can baste the rolls in their own spicy sauce instead of piling on another condiment. And if you’re a cast iron skillet fan, you’ll get all of those seasoning flavors you’ve baked into it as well.
Even though I’m searing these flank steak rolls in a skillet prior to baking, these do NOT have to be cooked first in the skillet. You can simply put them on a baking sheet (or on an outside grill) and cook, making it much easier for bulk prepping. I enjoy cooking them in the skillet to caramelize the flavors on the outside. I’ve included instructions below for searing then baking, and just baking. Also, this prep is quick and easy, and relatively inexpensive – I purchased all the ingredients from my local Kroger, including the lean flank steak, so the ingredients are easy to source and competitively priced.
Chipotle Fajita Steak Rolls
- Set oven to 420F/216C.
- Mix together the ingredients for the marinade.
- Slice flank steak in half horizontally in order to make it thinner. Then cut each half into 3 equally sized strips. Place the strips in the marinade and marinate for 30 minutes or overnight in the fridge.
- Place 2 asparagus spears, 2 slices bell pepper and a few long slices of onion on the thickest end of the strip. Roll it closed. Repeat. TIP: you can use a toothpick in order to close it, OR you can simply place it flap-side down in a skillet or baking sheet.
- OPTION A: Spray a nonstick skillet on medium heat and spray with a little olive oil. Once the skillet is hot, add the rolls with the flap-side facing down so that as it sears, it seals the roll. Use tongs to gently pick up and sear other parts of the roll. Sear for about 3 to 5 minutes, being careful not to damage the rolls. Place the entire skillet in the oven for 12 – 15 minutes.
- OPTION B: Alternatively, simply place the rolls with a flap-side down onto a baking sheet lined with parchment paper. Lightly spray them with olive oil and bake for 15 to 20 minutes, or until the outside edges have browned significantly and the steak is cooked to your desired readiness.
- Enjoy the rolls meal with steamed cauliflower pearls for a lighter, low-carb solution. To make it heartier, add some black beans or avocado if you’re looking to increase the fat content for keto.
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