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Ditch the tortillas for this paleo-approved recipe! Sometimes paleo recipes can use some spicing up (meat and vegetables-again?), and these steak fajita roll-ups are a fun take on an old classic. Plus, they are pretty enough to set out as appetizers for a party!
Total Time: 30 minutes
This is the perfect little appetizer OR full-fledged dinner
Fajita Seasoning Mix:
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 pound thinly sliced sirloin tip steak (carne asada)*
1/2 tablespoon olive oil
3 colored bell peppers cut into thin strips
1 large yellow onion, sliced
1 lime, juiced
Chopped fresh cilantro
Guacamole for serving, optional
Prepare the fajitas seasoning mix by stirring to combine all seasoning ingredients and set aside.
Cut the steak into 2-inch wide by 6-inch long strips.
Rub the steak strips with some of the prepared seasoning mix and set aside.
Heat olive oil in a grill pan over medium-high heat and add pepper strips and sliced onions to the grill pan; season with salt, pepper, and a sprinkle of the fajitas seasoning mix.
Cook for about 4 to 5 minutes, or until tender.
Remove from heat and let cool for a minute.
Top each slice of steak with the vegetables; roll up and secure with a toothpick.
Heat up the grill pan again and add the roll-ups to the pan.
Cook until browned, about 2 to 3 minutes per side.
Remove from heat, remove toothpicks, and transfer to a serving plate.
Squeeze lime juice over the roll ups and garnish with chopped parsley or cilantro.