• Katherine Arthurs

Red Pepper + Cojita Rolled Flank Steak Fajitas

Changing up the typical steak fajitas! The cojita cheese gives the steak amazing flavor + along with the cumin + smoked paprika its an easy win. Roll the sliced peppers inside + secure with a wooden skewer + let the grill do the rest.

They look great on a place, served with rice + beans. Top them over a salad or slice up to make individual fajitas. Either way they are delicious.

Red Pepper + Cojita Rolled Flank Steak Fajitas

1 lb. flank steak, sliced thinly length wise (tip: ask a butcher to do it for you)

2 tablespoons olive oil

3 garlic cloves, minced

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon salt

1 red pepper (or bell pepper of your choice), thinly sliced

1/3 cup cojita cheese, crumbled

Cut the steak into 8 inch portions. If your steak isn't cut thin - use a sharp knife to thin it into two separate pieces. To marinade the steak, place it in a shallow bowl or pan. Add in the oil, garlic + pepper. Use your hands to smooth it over the entire steak. Let sit in the refrigerator for 1 hour.

When ready to cook, turn your grill or grill pan on to high heat.

Remove the steak from the marinade + let rest on a cutting board. Sprinkle the inside of the steak with the smoked paprika, cumin + salt. Place the cut peppers perpendicular all along the steak. Sprinkle with the cotjia cheese.

Roll the steak up tightly + secure with a skewer or tie with cooking twine. If any peppers fall out, try to put them back in.

When the grill is hot, add the rolled up steaks. Cook for 6 minutes , covered. Flip over + cook for another 6 minutes.

Remove the steaks + let rest at least 5 minutes before slicing into.

Serve with charred tortillas, salsa, avocado + hot sauce.


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