Looking for a fun family Mexican meal for Cinco De Mayo? Thin slices of beef, rolled and stuffed with sautéd fajita spiced capsicum and asparagus with melted monterey jack cheese. How good does that sound?
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Watch how to make them with @_jos_kitchen
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Ingredients (makes 6 )
- 6 thin slices of beef
- 1 small green capsicum, deseeded and sliced
- 1 small red capsicum, deseeded and sliced
- 1 small yellow capsicum, deseeded and sliced
- 1 small onion, sliced
- 6 asparagus spears, cut in half
- 6 slices monterey jack cheese
- 1 tbs olive oil
- Fajita seasoning
- 1/2 tsp chilli powder (add more to suit taste, 1/2 teaspoon is very mild)
- 1/2 teaspoon ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Method
- In a small bowl combine all the fajita seasoning ingredients and mix together.
- In a large bowl add the sliced capsicum, onions and asparagus spears. Add the fajita seasoning and olive oil. Using your hands, coat all the veggies well with the seasoning.
- In a large frypan over medium high heat add the seasoned vegetables and cook until almost tender. Remove from heat and set aside.
- On a board, lay out the 6 thin beef steaks. Add a slice of cheese per steak, some of the veggies (1 asparagus spear per steak), roll up and secure with toothpicks.
- Using the same pan the veggies were cooked in add a little oil and sear the beef fajita roll-ups for 1-2 minutes per side or cook to your liking.
- Serve the Steak Fajita Roll-Ups with some soft tacos, avocado or guacamole, cherry tomatoes, fresh lettuce, coriander and your favourite salsa.
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