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:
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1 1/2 lbs flank steak, thinly sliced against the grain into 6-8 strips
Produce:
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1 bunch baby asparagus, trimmed
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2 bell peppers (red, orange, or yellow), julienned
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1 small red onion, thinly sliced
Condiments & Seasoning:
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1 packet Old El Paso fajita seasoning mix
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1 bottle Old El Paso taco sauce (for drizzling)
Oils:
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2 tbsp olive oil
Other:
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Toothpicks (for securing rolls)
Instructions
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Marinate Steak: Coat steak slices with 1 tbsp olive oil and fajita seasoning. Let marinate for 20–30 minutes.
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Prep Veggies: Blanch asparagus for 1–2 minutes in boiling water. Rinse under cold water. Prep bell peppers and onions.
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Assemble Rolls: Lay out each steak strip. Fill with a few pieces of asparagus, pepper, and onion. Roll tightly and secure with toothpicks.
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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
