Serve as-is for a light/low carb meal, OR add these roll-ups on top of a BIG Fajita-Style Salad (don’t forget the fresh lime wedges & Guacamole!).
ORrrr….do what I did tonight, and serve these steak fajita roll-ups with a side of brown rice, fresh salsa, and sliced avocado.
Makes about 3 servings
Ingredients:
- 1 lb. thinly sliced sirloin steak, pounded to a very thin even thickness and then cut into 1”x3” strips
- 2 Tbsps avocado oil, or olive oil, divided
- 3 different colored large bell peppers, cut into thin strips as shown
- 1 large yellow onion, sliced into strips
- 2-3 green onions, green parts sliced
- a small handful of fresh parsley or cilantro, chopped
Fajita seasoning mix:
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions:
In a very small bowl whisk all fajita seasoning ingredients, then set aside. Heat 1 Tablespoon of oil in a large skillet over medium-high heat.
Add in your onions, bell pepper strips, and season with just half of your homemade fajita seasoning mix.
Cook stirring frequently until just crisp-tender, about 3-4 minutes. Remove peppers and onions from pan, and set on a plate.
To prepare the roll-ups, place the prepared steak strips on a large cutting board, and sprinkle them lightly with your remaining fajita seasoning.
Add peppers and onion strips equally and nicely as shown to each piece of steak, then roll up and around, and insert a toothpick to secure the rolls as shown.
Heat the same large skillet over medium-high heat again, and add in remaining oil.
Carefully add into the skillet all of your steak roll-ups, and cook for about 2 minutes per side, until golden brown and cooked to your liking.
