Steak Fajita Rolls

I don’t know even what to call this. It started out as a steak fajita with an edge. served with Tajin fries. But I couldn’t find a flank steak to pound down to make it. So I bought a pile of thin sliced round steaks. Not my plan.

I used my new french fry cutter to dice up some onions and red bell peppers which I sauteed in Moroccan olive oil while I grilled some cubbenelle peppers on the grill. All of this is research work for when Hatch Peppers show up on the East Coast next month.

The foundation is the slabs of think beef, seasoned with Kevin’s Cajun Seasoning. This was spread with re-fried beans. Then a thin layer of sour cream. This was topped with a layer of provolone cheese. On this went the peppers and onions. This was topped with the grilled peppers.

With this done, they were rolled and then tied with cooking twine. The exterior was seasoned again with Kevin’s.

The grill/smoker, still hot from cooking the peppers was set to receive. But the right side was turned off to get the rolls. They would smoke/cook for an hour. The left side continued to keep the heat and smoke the applewood chips. The initial heat on the right side seared the meat, which was rotated after 5 minutes, and then let to cook through.

Meanwhile the potatoes were diced, iced (for 20 minutes) par-boiled for 3 minutes, dried, tossed with olive oil and Tajin seasoning and air-fried for 20 minutes at 400°.

The result was an incredibly flavor filled meal.