| | Fajita Steak Rolls 2 beef top round or flank steaks about 1 to 1 1/2 pounds each, cut 1/4 inch thick
1 tablespoon of olive oil
1 medium onion, chopped
1/2 cup of chopped green bell pepper
1/2 cup of chopped red bell pepper
2 tablespoons of fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons of lime juice
1 jalapeno pepper, seeded and minced
1 can ( 2 ounces) of chopped green chilies
1 cup of salsa or picante sauce |
|
Rub both sides of the meat with olive oil. Combine the remaining ingredients except the salsa in mixing bowl and blend well. Measure out about half of the vegetable mixture and set aside for later use. Spoon the remaining vegetable mixture evenly over each steak. Roll the steaks, beginning at the narrow end, jelly roll fashion. Tie with a kitchen string. Place the beef rolls into your crock pot. Spoon 1/4 cup of salsa evenly over the beef rolls. Cover and cook on LOW for 8 to 10 hours (HIGH 4 to 5 hours). Meanwhile stir 1/2 cup of salsa into the reserved vegetable mixture. Cover and refrigerate. Spoon the remaining 1/2 cup of salsa over beef rills during the last 15 minutes of cooking. Slice the steaks into serving portions and accompany with vegetable salsa mixture. |
