Grilled Flank Steak Veggie Rolls with Fajita Glaze are a vibrant, protein-rich dish that combines tender grilled steak with a colorful medley of crisp vegetables. Rolled up tightly with asparagus, bell peppers, and red onion, and brushed with smoky fajita seasoning, these steak rolls are finished with a warm taco sauce drizzle for a bold Tex-Mex flair. Whether served as a hearty dinner or an elegant appetizer, this recipe is equal parts nutritious, flavorful, and visually stunning.
Why You’ll Love This Recipe
- Bold fajita flavor: Smoky seasoning and taco sauce add a flavorful punch to every bite.
- Protein-packed: Lean flank steak delivers satisfying protein while keeping the dish light.
- Colorful and nutritious: Loaded with fresh vegetables like asparagus, bell peppers, and onions.
- Grill-friendly: Perfect for summer grilling or indoor grill pans year-round.
- Elegant presentation: Beautiful rolled format makes it ideal for entertaining or special occasions.
- Low-carb and gluten-free: Naturally fits many dietary preferences.
- Easy to assemble: Fun to roll and quick to cook in under 40 minutes.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Meat:
1½ lbs flank steak, thinly sliced against the grain into 6–8 strips
Produce:
1 bunch baby asparagus, trimmed
2 bell peppers (red, orange, or yellow), julienned
1 small red onion, thinly sliced
Condiments & Seasoning:
1 packet Old El Paso fajita seasoning mix
1 bottle Old El Paso taco sauce (for drizzling)
Oils:
2 tbsp olive oil
Other:
Toothpicks (for securing rolls)
directions
- Marinate the steak: In a bowl, toss the thinly sliced flank steak strips with 1 tablespoon olive oil and the fajita seasoning mix. Allow to marinate for 20–30 minutes at room temperature.
- Prepare vegetables: Blanch asparagus in boiling water for 1–2 minutes until tender-crisp. Immediately rinse under cold water to stop the cooking process. Set aside with the julienned bell peppers and red onion slices.
- Assemble steak rolls: On a flat surface, lay out a strip of marinated steak. Place a few pieces of asparagus, bell pepper strips, and red onion in the center. Roll tightly and secure with a toothpick to hold the shape during cooking.
- Grill the rolls: Heat the remaining olive oil in a grill pan or on an outdoor grill over medium-high heat. Cook the steak rolls for 3–4 minutes on each side, or until the meat is cooked through and nicely charred.
- Finish and serve: Remove from heat and discard toothpicks. Drizzle each roll generously with taco sauce. Garnish with fresh cilantro or lime wedges if desired. Serve warm.
Servings and timing
Servings: 6–8 steak rolls
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories: 275 kcal per roll
Variations
- Cheesy center: Add a strip of Monterey Jack or pepper jack cheese inside each roll before grilling.
- Different veggies: Swap in zucchini, mushrooms, or spinach for a unique filling twist.
- Spicy glaze: Mix hot sauce into the taco sauce for an extra kick.
- Oven method: Roast in a 400°F (200°C) oven for 15–18 minutes if a grill isn’t available.
- Asian-style twist: Use soy sauce, garlic, and sesame oil in place of fajita seasoning for a teriyaki-inspired version.
- Meal prep: Grill and store for up to 3 days for easy lunches or dinners.
storage/reheating
Storage: Store cooled rolls in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat or in the microwave for 1–2 minutes until warmed through.
Freezing: Not recommended, as the vegetables may lose their texture after thawing.
FAQs
What is the best way to slice flank steak for rolling?
Slice thinly against the grain to ensure tenderness and easier rolling. A sharp knife and partially frozen steak can help with clean cuts.
Can I make this dish ahead of time?
Yes, you can assemble the rolls a few hours in advance and store them covered in the fridge until ready to grill.
What’s the best grill temperature for these rolls?
Medium-high heat (about 400°F or 200°C) is ideal for getting a good sear without overcooking the steak.
Are these steak rolls spicy?
The level of spice depends on the fajita seasoning and taco sauce used. Choose mild or spicy versions based on your preference.
Can I use skirt steak instead of flank steak?
Yes, skirt steak is a great alternative with similar flavor and texture—just be sure to slice thinly.
How do I prevent the rolls from unraveling?
Secure with toothpicks before grilling and place seam-side down first to help them stay closed.
Is blanching the asparagus necessary?
Yes, blanching softens the asparagus slightly so it cooks evenly with the steak without becoming too crunchy.
What should I serve with these steak rolls?
Serve with rice, grilled corn, guacamole, or a fresh green salad for a complete meal.
Can I use a marinade instead of dry seasoning?
Yes, but avoid overly wet marinades that may cause flare-ups on the grill. Pat excess moisture before grilling.
Are these suitable for a keto diet?
Yes, this recipe is low-carb and high in protein, making it suitable for ketogenic and paleo diets.
Conclusion
Grilled Flank Steak Veggie Rolls with Fajita Glaze bring bold flavor, vibrant color, and satisfying nutrition to your table in an impressive, roll-up format. Whether you’re looking for a grill-friendly dinner, a healthy appetizer, or a show-stopping dish for guests, these steak rolls deliver on all fronts. Juicy, smoky, and bursting with veggies, they’re an easy yet elegant way to enjoy the best of steak and seasonal produce.
Print
Grilled Flank Steak Veggie Rolls
- Total Time: 35 minutes
- Yield: 6–8 steak rolls
- Diet: Gluten Free
Description
These Grilled Flank Steak Veggie Rolls with Fajita Glaze are packed with baby asparagus, sweet peppers, and onions, then wrapped in seasoned steak and grilled to perfection. A healthy, low-carb steak dinner or appetizer with bold Tex-Mex flavors. #flanksteakrolls #fajitasteak #stuffedsteak
Ingredients
Meat:
-
1 1/2 lbs flank steak, thinly sliced against the grain into 6-8 strips
Produce:
-
1 bunch baby asparagus, trimmed
-
2 bell peppers (red, orange, or yellow), julienned
-
1 small red onion, thinly sliced
Condiments & Seasoning:
-
1 packet Old El Paso fajita seasoning mix
-
1 bottle Old El Paso taco sauce (for drizzling)
Oils:
-
2 tbsp olive oil
Other:
-
Toothpicks (for securing rolls)
Instructions
-
Marinate Steak: Coat steak slices with 1 tbsp olive oil and fajita seasoning. Let marinate for 20–30 minutes.
-
Prep Veggies: Blanch asparagus for 1–2 minutes in boiling water. Rinse under cold water. Prep bell peppers and onions.
-
Assemble Rolls: Lay out each steak strip. Fill with a few pieces of asparagus, pepper, and onion. Roll tightly and secure with toothpicks.
-
Grill: Heat grill or pan to medium-high. Cook rolls for 3–4 minutes per side until seared and cooked through.
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Drizzle & Serve: Remove toothpicks and drizzle with taco sauce. Garnish with lime wedges or cilantro if desired.
Notes
These steak rolls can be prepped ahead for meal prep or parties. Swap in zucchini or mushrooms for veggie variation. Serve with rice, salad, or tortillas for a full meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Grilling, Pan-Searing
- Cuisine: Tex-Mex, Fusion
