Experience Fajitas in a brand new way – all rolled up in a nice flank steak and smoked. The assembling of the fajitas happens at the beginning of this recipe. When you pull the finished product out of the smoker, slice onto a fresh tortilla and behold the magnificence of fajita flavor.
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Skirt or Flank Steak?
Beef fajitas are usually made from skirt steak or flank steak. For this method, use flank steak. It’s best if you get a thicker cut because you’re going to butterfly the steak.
To butterfly a piece of meat is to slick it vertically through the middle, leaving the edge in tact so you can open the meat like a butterfly’s wings, connected in the center.
Once butterflied, start by seasoning the side of the steak that you are going to roll up. I’m using a combination of our Chili Seasoning and Taco Seasoning for the perfect combination of spice.
Once the seasoning is rubbed in well, fill the rest of the ingredients: sour cream, refried beans, sauteed bell peppers and onions, and a roasted Hatch chile (poblano or anaheim will work if Hatch isn’t in season).
Roll well and then tie with a half hitch knot (see picture below). Season all over with Original Seasoning.
Tip: If there are any holes in the meat, cover over with bacon or prosciutto. It’ll keep the foot inside the meat and add extra flavor.
How to Smoke Rolled Fajitas
Once the fajitas are rolled up and tied tight, smoke using some Mesquite, Oak, and Cherry wood. Get the smoker to 250 degrees. We’re going to want the internal temperature to get to 125 degrees or so. Check after 45 minutes and see how it goes.
Once the internal temp reaches 125, get the fire going really hot in the smoker and sear the outer edges of the rolled fajitas until you have a really beautiful crust all around the outside.
Slice and serve with fresh warm flour tortillas.
Products Used in this Video
Stuffed Flank Steak Fajitas - Cowboy Kent Rollins
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1, white onion sliced into rings
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 3 to 4 pound flank steak
- Kent’s Taco seasoning or your preferred brand
- Kents Chili seasoning or your preferred brand
- ½ to 1 ½ cup sour cream
- ½ to 1 12 ounce can refried beans
- 2 roasted hatch green chilis peeled and sliced into strips
- Kent’s Original seasoning or salt and pepper
- In a large cast iron skillet, melt 2 tablespoons butter and olive oil, over medium heat. Stir in the onion and bell peppers. Cook for about 10 minutes, or until the veggies are tender. Remove from the heat and set aside.
- Lay the flank steak out and with a sharp knife, carefully cut horizontally into it from top to bottom, keeping the knife level to butterfly the steak.
- Unroll the steak so it lays flat and generously season the top with the Taco and Chili seasonings and rub in.
- On one half of the steak, evenly spread the sour cream. On the other half, evenly spread the beans. Top the entire steak with the onion and fajitas and top with the green chiles.
- Starting on the longest side, tightly roll the flank steak up. Tightly tie it with a piece of butcher’s at one end. Some of the stuffing may squeeze out which you can push back in or remove. Finishing tying the meat up using a half hitch or double knot down the meat. See video for example.
- Season the outside of the meat with Kent’s Original seasoning, or salt and pepper.
- Preheat the smoker to 250 degrees F. Add some cherry wood chunks and place the steak on the smoker and shut the lid. Cook for about 40 to 50 minutes, or until the internal temperature is 110 to 115 degrees F.
- Open the lid and continue to cook over high heat, turning the steak on all sides, until the internal temperature is 125 degrees F. Remove from the smoker and let rest about 5 to 10 minutes. Cut the string off. Slice and serve.
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