Steak Fajita Rollups with Mexican Tzatziki

by Angela Gallardo in Lunch & Dinner, Recipes, Sides & Snacks

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No idea if Mexican Tzatziki is a thing but we’re gonna go with it because it’s an amazing combo with these Steak Fajita Rollups.

Quickest meal ever for how much flavor you get. <3

If you can’t find this small a piece of chuck (most will come packaged in 3 lb. or more), get a large cut and slice some thin pieces off for this meal and save the rest for another use.

Everyone roasts/slow cooks chuck but it has so much potential for being seared up real quick.  It’s got the tender X fatty X flavorful trifecta. *praise hands emoji*

Grilled OR sautéed indoors, it’ll be great either way.  Be sure not to keep the heat too high or the veggies won’t have time to soften before the meat chars up.

Get a printable PDF of the recipe

Steak Fajita Rollups

Yields: 8-10

• 1 lb. chuck, skirt, or flank steak*
• Clean taco or fajita-style seasoning of choice
• 1/4 white, sweet, or red onion, sliced
• 1 bell pepper (I used 2 halves of 2 colors)
• 8+ asparagus stalks, ends trimmed
• Toothpicks, for securing the rollups
• High-heat cooking fat, for grilling or sautéing
• For serving: flake salt, chopped cilantro, lime wedges

Directions:

1. Remove the meat from the fridge 15 minutes before cooking.  If using chuck, slice thin.
2. Regardless of meat used, place it under a large layer of saran wrap.  Hammer with the flat side of a meat tenderizer until *very* thin, about 1/4″ thickness.
3. Portion the meat into strips 2-3″ wide.  You should have about 8 pieces.
4. Season one side of the meat and set aside to let the seasoning rest. (Note: if using a salt-free seasoning, be sure to also season with sea salt.)  While it rests, prep your veggies.  Have enough on hand to include one slice of onion, asparagus, and pepper per rollup.
5. To roll, keep the seasoned side facing outward.  Lay flat and place one onion slice, pepper slice, and asparagus in the center.  Bring the ends of the meat together and pull them tightly around the veggies.  Secure with a toothpick.
6. Drizzle lightly with a high-heat cooking oil (I used avocado oil) and roll to coat.  Grill at a medium-low heat until charry on all sides and the veggies have softened.  Serve with the Mexican Tzatziki, as desired.

Notes:

• Chuck is my preference due to how tender and flavorful it is. If you use it, be sure to trim off any thick chunks of fat or connective tissue.
• No grill?  Best indoor option is a wide cast iron skillet.

Mexican Tzatziki

Yields: ~2 cups

• 1 c. dairy-free yogurt, creme fraiche, or thick cashew cream
• 1/2 c. mayo
• 2 tbsp. extra-virgin olive oil
• 1/4 c. very finely chopped english cucumber
• 1 large lime, juiced
• 2 cloves garlic, minced
• 2 tbsp. fresh chopped cilantro
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper

Directions:

1. Whisk everything together until smooth.  Chill until serving.