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Location: Texas, United States

Monday, September 24, 2007

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.

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.



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