Fajita Steak Roll Ups

Fajita steak roll-ups are a delicious and fun way to enjoy the flavors of classic fajitas in a more elegant and finger-food friendly format. These roll-ups feature tender strips of steak wrapped around colorful veggies like bell peppers and asparagus, then grilled to perfection. With their savory marinade and quick cooking time, they make a perfect appetizer, party dish, or even a healthy weeknight meal. Here’s how you can create this flavorful and satisfying dish!

What Is The Best Steak For Fajitas?

The best steak for fajita roll-ups is one that is both flavorful and tender. Flank steak or skirt steak are the top choices for fajitas. These cuts are not only economical but also take well to marinades and cook quickly on the grill.

• Flank steak: This cut is lean, with long, thin fibers that need to be cut against the grain to ensure tenderness. Flank steak is perfect for roll-ups because it’s wide and flat, making it easy to stuff with veggies and roll.
• Skirt steak: Similar to flank steak, skirt steak is known for its flavor and tenderness when cooked right. It tends to have more fat, adding richness to the dish. Like flank steak, it’s important to cut against the grain when serving.

Both cuts are excellent for fajitas due to their ability to absorb marinades and develop great flavor when grilled.

Steak Fajita Roll Ups Ingredients

For the Fajita Steak Roll Ups, you’ll need the following:

Marinade:

• 2 tablespoons low sodium gluten-free tamari (or soy sauce)
• 2 tablespoons Shaoxing wine (or mirin/light soy sauce)
• 1 tablespoon brown sugar (or coconut sugar)
• 1 tablespoon sesame oil
• 3 green onions, chopped
• 1 tablespoon fresh garlic, minced
• 2 tablespoons fresh cracked pepper
• Mineral salt, to taste

Filling:

• 1 large red bell pepper, sliced thinly
• 1 large yellow bell pepper, sliced thinly
• 1 large orange bell pepper, sliced thinly
• 1 bundle of thin asparagus spears

Additional:

• 2 lb flank steak, fat trimmed
• Reserve marinade for basting
• Cilantro, lime, and reduced-calorie condiments for garnish

How to Make Fajita Steak Roll Ups

1. Prepare the Marinade: In a mixing bowl, combine tamari, Shaoxing wine, brown sugar, sesame oil, green onions, garlic, and cracked pepper. Whisk together until smooth and season to taste with salt.
2. Slice the Steak: Trim any excess fat from the flank steak. Slice the steak against the grain into 4 equal strips. Then, carefully slice each of those strips in half lengthwise to create thinner pieces. You should end up with about 10 to 16 pieces of steak, depending on how thin you slice them.
3. Tenderize the Steak: Place each steak strip between two pieces of parchment paper. Using a mallet, rolling pin, or the back of a heavy skillet, flatten each piece. This will make the steak easier to roll and help tenderize it, though flank steak is already relatively tender.
4. Marinate the Steak: Add the steak strips to the marinade and toss to coat. Refrigerate for at least 2 hours, or overnight if you want more flavor penetration.
5. Prepare the Filling: While the steak is marinating, slice the bell peppers and asparagus into thin strips. These will serve as the colorful, crunchy filling for your steak roll-ups.
6. Assemble the Roll Ups: Lay a steak strip on a cutting board. Add three strips of colorful bell peppers and two to three asparagus spears to the thickest part of the steak. Carefully roll the steak around the veggies and secure with a toothpick. Repeat the process with the remaining steak strips.
7. Grill the Roll Ups: Heat the grill to medium-high and grease the grates to prevent sticking. Place the roll-ups on the grill, being mindful not to place them directly over the flames to avoid burning the vegetables. Grill for 2 to 3 minutes per side, basting with the reserved marinade as the rolls sear. Continue grilling for an additional 4 to 7 minutes, depending on your preferred doneness.
8. Serve and Enjoy: Once the steak is cooked to your liking, remove the roll-ups from the grill. Let them rest briefly before serving. Garnish with freshly chopped cilantro, a squeeze of lime, and your favorite reduced-calorie condiments.

What to Serve with Fajita Steak Roll Ups

These steak fajita roll-ups are a great main dish, but they pair well with a variety of sides to create a balanced meal. Here are a few serving suggestions:

• Grilled Corn on the Cob: Sweet and smoky grilled corn complements the bold flavors of the steak roll-ups.
• Mexican Street Corn Salad (Elote): This creamy and tangy side dish enhances the flavors of the steak while adding a refreshing contrast.
• Guacamole and Salsa: Fresh guacamole and a tangy salsa verde will add depth to the meal.

How to Marinate Steak For Fajitas?

To marinate your steak, ensure the cut is thin and uniformly sliced to allow the flavors to penetrate the meat properly. A marinade made with tamari (or soy sauce), wine or vinegar, garlic, green onions, and a bit of brown sugar creates the perfect balance of salty, sweet, and savory. Marinating for at least 2 hours, or preferably overnight, will allow the steak to absorb the marinade and make it tender and flavorful.