Fajita Steak Roll Ups

Ingredients

• ~2 lb flank steak, fat trimmed
• skirt steak
• 2 tablespoons low sodium gluten free tamari
• Soy sauce, Bragg Liquid Aminos
• 2 tablespoons Shaoxing wine
• mirin, light soy sauce
• 1 tablespoon brown sugar or coconut sugar
• 1 tablespoon sesame oil
• 3 green onions, chopped
• 1 tablespoon fresh garlic, minced
• 2 tablespoons fresh cracked pepper
• 1 large red bell pepper, sliced thinly
• 1 large yellow bell pepper, sliced thinly
• 1 large orange bell pepper, sliced thinly
• 1 bundle of thin asparagus spears

Instructions

1. 1

   Add the marinade ingredients to a bowl and whisk. Season to taste with mineral salt & pepper and set aside. Reserve a few tablespoons of the sauce for basting later.

2. 2

   Slice the flank steak against the grain into 4 equal strips. Then, use a very sharp and thin knife to slice each strip through the middle to create 2 thin strips of steak. Slice each of those strips in half. You should have 10 – 16 pieces (depending on the uniformity of your cuts or the size of the flank steak. Place the flank steak between two pieces of parchment paper. Use a mallet, the back of a heavy skillet, or even a rolling pin to flatten the pieces so they are easier to roll. Plus this also helps tenderize the meat (even though it doesn’t need it). Add the steak to the marinade and marinate for at least 2 hours in the fridge or overnight.

3. 3

   After marinating, spread one of the strips on a cutting board. Add three strips of colorful bell pepper and two to three asparagus spears to the thickest side of the strip. Roll the veggies so that the steak wraps around them and secures them. Secure it closed with a toothpick. Repeat.

4. 4

   Fire up the grill! Once hot, safely grease the grates to prevent sticking. Add the rolls and be sure to avoid them being too close to flames so that the veggies do not burn. Since these are smaller pieces of meat, they will cook a bit faster. Let the rolls sear for 2 – 3 minutes, then flip them over to cook the additional time according to your preferred doneness, about 6 – 10 minutes. You can also baste the rolls using the sauce you set aside while the rolls sear and cook on the grill.

5. 5

   Enjoy at a get-together or party as a hearty appetizer or finger food or as part of your weekly meal prep (which is what I mainly do). Rest assured, these rolls can last in the fridge for 5 – 7 days. I do NOT recommend freezing the rolls, only freeze the strips of meat. This way, you can be confident in their freshness and taste. Garnish with cilantro, lime, and any other reduced-calorie condiment you enjoy!