Flank Steak Fajita Pinwheel

[iCARRY]

Saw someone on here post about this. Gave it a try tonight, flank steak cut in half, fajita seasoning, sliced peppers and onions, more seasoning, rolled up held together with bamboo skewers. High heat indirectly with some hickory for smoke. Cooked to 135, let it rest for 10 minutes, sliced it up. Yummy.

[wrehfield]

Damn, that looks fine.

[1buckie]

That' the ones.....flank steak rooolll-ups !!!!!


Looks good !!!


Did you slice them down thinner from the original thickness?

Looks like it.....I try to get 3 out of a flat.....not always possible............

good pre-marinated in Woosty, too........

[OoPEZoO]

Damn, I gotta try that. Looks tasty

[iCARRY]

Yes I only sliced it down once. Still learning some skills. Definitely harder to slice thin then chicken.

[iCARRY]

Pez, they are good, next time I will slip a few jalapeños in one for some nice heat. That one will be for me, wife hates hot stuff.

[1buckie]

Yes I only sliced it down once. Still learning some skills. Definitely harder to slice thin then chicken.

One of the few places I use a really sharp knife......just go slow, saw back & forth, or pull towards, in small movements & flap it back as you go......

This also works well with thin bottom round, sometimes pre-cut at the grocery as "Breakfast Steak" & that actually cuts out after cooking much better because of grain direction................

[iCARRY]

I think with some practice it won't be a problem to get 3 pieces out of a decent flank. Just the edges where the it tapers down will be really thin.

Hmm, bottom round would work really well with this. Thanks.

[iCARRY]

Now you got me thinking, chicken breasts might work out good too. Won't even need to slice them. Could put them right into a flour tortilla with some rice, cilantro, and lime.