Kick up your veggies with juicy, grilled fajita flavor by rolling them in their own delicious blanket of goodness.
2 pounds thinly sliced flank steak or beef chuck steak, cut into 2 1/2 to 3 inches by 5 to 6-inch-long strips
1 1/2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 red bell pepper, ribs and seeds removed, sliced 1/4 inch thick
1 yellow or orange bell pepper, ribs and seeds removed, sliced 1/4 inch thick
1/2 red onion, sliced crosswise
3 cloves garlic, sliced
Kosher salt and freshly ground black pepper
3 plum tomatoes, split in half lengthwise
1/2 yellow onion, split in 4
1 jalapeño, seeded and split lengthwise
1 clove garlic, peeled
1 teaspoon kosher salt
To make the seasoning: Combine chili powder, cumin, salt, garlic powder, and black pepper in a small bowl. Season the steak pieces on both sides.
To make the veggies: Add olive oil to a large saute pan over medium-high heat. Toss in peppers, onions and garlic, and saute until just soft, about 5 minutes. Remove from pan and cool to room temperature.
To make the sauce: Heat grill to medium-high heat. Drizzle tomatoes, onions and jalapeño with olive oil. Grill for 5 to 7 minutes until lightly charred on both sides. Remove and cool. Add to blender along with 1 clove of garlic and salt. Blend until smooth.
To grill and assemble: Heat grill to medium-high heat.
Add cooled pepper and onion mixture to one end of steak strips and roll up. Secure with toothpicks. Grill steak rolls over direct heat for 6 to 8 minutes, rotating on all sides, until cooked to desired temperature.
Plate with limes and roja sauce drizzled on top. Sprinkle with cilantro.