Flank Steak Fajita Roll Ups
Flank steak makes a wonderful fajita because it’s a flavorful cut of meat that isn’t too expensive and, when cooked right, it’s super tender. I really like to marinate the steak as long as possible, at least for a few hours, but overnight is even better. The steak is the star of the dish here, closely followed by the sweet peppers and onion and the creamy Garlic Parsley Spread so it’s important to get the cooking of the steak right. Cumin is a classic flavor with fajitas but if you prefer you could also do chili powder instead. First, I cut a few slits into the steak about 1/2 inch long and 1/4 inch deep, across the diagonal. Next I salt and pepper the steak on both sides, then rub the ground cumin over both sides as well. After that I drizzle on the olive oil and then place the chopped garlic and shallot on top and underneath the steak and into the slits I made. The idea is you want to get those flavors into the steak and not let them just hang out in the corner of the pan. When I’m done marinating I just shake off or remove the garlic and shallot because they will just burn. Also, the flank steak will get a better crispy crust on it if you remove it from the fridge about 20 minutes before you are ready to cook it. The key to getting that nice crust, aside from taking the chill off, is to use a very hot pan. This is where I love my cast iron skillet. Or a hot grill. The exact cook time will vary by the thickness of the steak but no matter the size one thing is universal…you don’t want to move the steak around. Let it cook for about 5-6 minutes on the first side and then flip and cook for another 4-5 on the second side for medium rare. Remove from the pan or grill to a cutting board and let rest for 15 minutes while you cook the peppers and onions. When you slice the steak make sure to slice it very thinly on the diagonal. This is how you get the most tender slices.
This dish is perfect for a picnic or a busy weeknight dinner on the go. Simply slather on the garlic parsley spread (or your favorite spread) and then layer on the peppers and onion and the meat. Fold the sides in toward the middle and hold them while you roll up the bottom of the wrap towards the top. Secure with a toothpick and slice in half if desired.
- 1 lb flank steak, excesss fat and silvery skin removed
- 2 Tablespoons ground cumin
- 2 Teaspoons kosher salt
- 1 Teaspon ground black pepper
- 2 Tablespoons olive oil
- 3 large cloves garlic, roughly chopped
- 1 shallot bulb, chopped
- 2 bell peppers (red & yellow), core removed and sliced into 1/2 inch thick pieces
- 1 yellow onion, skin removed and sliced into 1/2 inch thick pieces
- 1 package flour & white corn tortillas
- 1 recipe Roasted Garlic and Parsley Spread
- 1 Tablepoon canola oil
- Cut 1/2 inch long and 1/4 inch deep slits into the steak (already trimmed of fat). Rub both sides with salt & pepper, then cumin. then drizzle with oil and place the shallots and garlic in the slits and around the steak. Marinate for 4 hour or overnight.
- Remove the steak from the fridge 20 minutes before grilling. Heat a medium cast iron pan or grill over medium high heat and drizzle pan or brush grate of grill with canola oil. Shake off any garlic and shallot. Cook steak for 5-6 minutes the first side then flip and cook for 4-5 minutes on the second side. Longer if it's a thick cut or you want medium to well-done. Remove from pan and let rest.
- Reduce the heat to medium and add a little more oil to the pan, if needed. Cook the peppers and onions for 5-7 minutes until tender and just starting to brown on the edges. Remove from pan.
- Cut the steak on the diagonal (across the grain) into thin slices.
- Build a wrap by slathering on the garlic parsley spread and then layering with the peppers/onions and sliced meat. Roll up the sides and then the bottom to the top and secure with a toothpick.