Pat steak dry. Butterfly steak; open. Using meat mallet, pound steak to ¼-inch thick. Cut steak into eight 2-inch-wide strips.
Fajita steak is wrapped around onions and bell peppers sprinkled with Mexican cheese for a delicious twist on fajitas. Perfect weeknight dinner!
Servings and Ingredients
|1 (1-lb.) Hy-Vee Angus Reserve beef boneless top sirloin steak, 1-inch thick|
|1 (1.25-oz.) pkg. Hy-Vee Mexican-style fajita seasoning mix, divided|
|1 tsp. lime zest|
|¼ c. fresh lime juice|
|¼ c. fresh orange juice|
|¼ c. plus 2 teaspoons Hy-Vee canola oil, divided|
|2 large Wholesome Organic large bell peppers, seeded and cut into 4x ½-inch strips|
|⅓ large white onion, cut into ½-inch-wide strips|
|½ c. Hy-Vee finely shredded Mexican cheese|
|Fresh cilantro, chopped, for garnish|
|Lime wedges, for garnish|
Things To Grab
- Meat mallet
- Grill basket
- Charcoal or gas grill
Set aside 1 teaspoon fajita seasoning. Combine remaining fajita seasoning, lime zest and juices, and 1/4 cup oil. Reserve 1/4 cup marinade. Pour remaining over steak; refrigerate 3 hours.
Prepare a charcoal or gas grill for direct grilling over medium heat. Toss bell peppers and onion with remaining 2 teaspoons oil and reserved 1 teaspoon fajita seasoning. Transfer to grill basket. Grill 4 minutes or until slightly softened; cool slightly.
Drain steak strips; discard marinade. Place 1 tablespoon cheese near a short edge of each strip. Add several vegetable pieces. Starting at the cheese edge, tightly roll up; secure with wooden toothpicks.
Grill 6 to 8 minutes or until beef reaches 130 degrees, turning and brushing occasionally with reserved marinade. Remove toothpicks. Garnish with cilantro and lime wedges, if desired.
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 100mg
- Sodium: 990mg
- Total Carbohydrates: 14g
- Protein: 27g
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