Fajita Steak Rolls

The original recipe calls for top round. The meat never got very tender. It was perfect when we had it with sirloin.

2 beef top sirloin steaks, about 1 to 1 1/4 pound each, cut 1/4-inch thick
1 tablespoon olive oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 (2 ounce) can green chilies, chopped
2 cloves garlic, minced
2 tablespoons fresh cilantro, minced
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
1 cup salsa or picante sauce, divided

Rub both sides of meat with olive oil.

Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about 1/2 of vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in Crock-Pot. Spoon 1/4 cup salsa evenly over beef rolls.

Cover and cook on LOW for 8–10 hours (We had good results with 10.5 - 11 hrs) (or HIGH: 4–5 hours).

Meanwhile, stir 1/4 cup salsa into reserved vegetable mixture. Cover and refrigerate.

Spoon remaining 1/4 cup salsa over beef rolls during last 15 minutes of cooking.

TO SERVE:
Slice steaks into serving portions and accompany with vegetable-salsa mixture.

Makes 8 servings that are kind of small (1/2 steak roll each) or 4 servings that are really too big. The steaks shrink after cooking; they don't look like much until you start to eat them! I used toothpicks instead if string.