Grilled Fajita Rolled Steak

Name: Grilled Fajita Rolled Steak
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 237 milliliters chipotle marinade; 57 grams cream cheese, softened; 397 grams package frozen pepper strips; 1 beef sirloin tip steak (1 inch thick and 1 pound)

Need a gluten free and fodmap friendly main course? Grilled Fajita Rolled Steak could be an amazing recipe to try. One portion of this dish contains around 24g of protein, 14g of fat, and a total of 408 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. This recipe is typical of Mexican cuisine. If you have beef sirloin tip steak, pepper strips, cream cheese, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Flatten steak to 1/4-in. thickness.

Ingredients you will need

Steak

Pour marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight, turning occasionally.

Ingredients you will need

Marinade

Steak

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Ziploc Bags

In a large skillet, saute pepper strips in oil until tender.

Ingredients you will need

Pepper

Cooking Oil

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Frying Pan

Remove from the heat.

Drain and discard marinade from steak.

Ingredients you will need

Marinade

Steak

Spread cream cheese over steak to within 1 in. of edges. Top with half of the peppers.

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Cream Cheese

Peppers

Spread

Steak

Roll up jelly-roll style, starting with a long side; tie with kitchen string.

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Jelly

Roll

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Kitchen Twine

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.

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Meat

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Kitchen Thermometer

Grill

Let stand for 10 minutes before slicing. Discard toothpicks.

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Toothpicks

Serve with remaining pepper strips.

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Pepper

Equipment

Ingredients

Servings:

1Tbsp

canola oil 237milliliters

chipotle marinade 57grams

cream cheese, softened 397grams

package frozen pepper strips 1

beef sirloin tip steak (1 inch thick and 1 pound)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Enate Cabernet Sauvignon Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Enate Cabernet Sauvignon Merlot

Fully ruby color. A complex blackcurrant, blackberry aroma with a touch of violet and hints of red pepper, vanilla and herbs. Smooth and round mouthfeel; the soft tannic cushion gives way to a flavorsome palate which releases pleasant honey-roast aromas. The well-balanced acidity will ensure improvement in the bottle over the next five years.