Grilled Steak Fajita Roll-Ups
Take your summer barbecues to the next level with these irresistible Grilled Steak Fajita Roll-Ups, bursting with color and flavor. The secret is marinating the beef in vibrant GOYA® Naranja Agria – Bitter Orange Marinade and GOYA® Adobo All-Purpose Seasoning with Pepper for a tangy citrus kick that elevates every bite. Next, top beef with sautéed peppers and onions, roll them up, and grill until perfectly charred and juicy. Serve them with a creamy chipotle-lime dipping sauce for a smoky, flavorful finish. It’s the ultimate appetizer that’s sure to steal the show at your next cookout!
Total Time
22m
(plus marinating time)
Prep Time:15m
Cook Time:7m
Yields:4-6 Servings
Ingredients
For chipotle sauce:
1 cup
sour cream
¼ cup
3-4
chipotle peppers, from 1 can (7-oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 tsp.
GOYA® Lime Juice, or fresh lime juice
2 tsp.
For steak:
1 ½ lbs.
thin sliced top sirloin steaks (about 1/8-inch-thick)
½ bottle
(24 oz.)
3 tsp.
3 tbsp.
GOYA® Extra Virgin Olive Oil, divided
1
small red bell pepper, cut into 1/4-inch slices
1
small green bell pepper, cut into 1/4-inch slices
1
small yellow bell pepper, cut into 1/4-inch slices
1
small red onion, cut into 1/4-inch slices
¼ tsp.
2 tbsp.
chopped fresh cilantro, for garnish
2
limes, cut into wedges, for serving
Directions
Step 1
<p><strong>Prepare the Chipotle Sauce:</strong> In a food processor, combine sour cream, mayonnaise, chipotle peppers, lime juice, and garlic. Blend until smooth, pausing to scrape down the sides as needed. Season with Adobo to taste. Cover and refrigerate until ready to serve.</p>
Step 2
<p><strong>Marinate the Steak:</strong> In a medium bowl or lidded container, combine the steak, Naranja Agria marinade, and 1 tsp. Adobo. Massage the marinade into the steak until fully coated. Cover and refrigerate for at least 1 hour. Discard marinade before cooking.</p>
Step 3
<p><strong>Cook the Vegetables & Prepare the Steak Roll-Ups:</strong> Meanwhile, heat 1 tbsp. oil in a large skillet over medium-high heat. Add the bell peppers and onions, season with 1/2 tsp. Adobo and chili powder, and cook until crisp-tender, about 2 minutes. Set aside. Remove the steaks from the marinade, discarding the marinade, and pat dry with paper towels. Cut the steaks widthwise into 5- to 6-inch pieces. Top each piece evenly with the bell pepper mixture. Starting from one end, roll each piece tightly and secure with a toothpick to hold its shape. Using a pastry brush, lightly brush the steak roll-ups with the remaining oil and sprinkle with the remaining Adobo.</p>
Step 4
<p>Preheat grill to high heat and lightly grease the grates. Place the steak roll-ups on the grill and cook, turning occasionally, until golden-brown on all sides and cooked through, about 4 to 5 minutes.</p>
Step 5
<p>Garnish the steak roll-ups with fresh cilantro. Serve immediately with the chipotle sauce and lime wedges on the side.</p>
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Grilled Steak Fajita Roll-Ups
Prep Time: 15m
Total time: 22m
Yields: 4-6 Servings
<p>Take your summer barbecues to the next level with these irresistible <em>Grilled Steak Fajita Roll-Ups</em>, bursting with color and flavor. The secret is marinating the beef in vibrant GOYA® <a href="https://www.goya.com/en/products/bitter-orange-marinade/">Naranja Agria – Bitter Orange Marinade</a> and GOYA® <a href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo All-Purpose Seasoning with Pepper</a> for a tangy citrus kick that elevates every bite. Next, top beef with sautéed peppers and onions, roll them up, and grill until perfectly charred and juicy. Serve them with a creamy chipotle-lime dipping sauce for a smoky, flavorful finish. It’s the ultimate appetizer that’s sure to steal the show at your next cookout!</p>
Ingredients
For chipotle sauce:
1 cup
sour cream
¼ cup
3-4
chipotle peppers, from 1 can (7-oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 tsp.
GOYA® Lime Juice, or fresh lime juice
2 tsp.
For steak:
1 ½ lbs.
thin sliced top sirloin steaks (about 1/8-inch-thick)
½ bottle (24 oz.)
3 tsp.
3 tbsp.
GOYA® Extra Virgin Olive Oil, divided
1
small red bell pepper, cut into 1/4-inch slices
1
small green bell pepper, cut into 1/4-inch slices
1
small yellow bell pepper, cut into 1/4-inch slices
1
small red onion, cut into 1/4-inch slices
¼ tsp.
2 tbsp.
chopped fresh cilantro, for garnish
2
limes, cut into wedges, for serving
Directions
Step 1
<p><strong>Prepare the Chipotle Sauce:</strong> In a food processor, combine sour cream, mayonnaise, chipotle peppers, lime juice, and garlic. Blend until smooth, pausing to scrape down the sides as needed. Season with Adobo to taste. Cover and refrigerate until ready to serve.</p>
Step 2
<p><strong>Marinate the Steak:</strong> In a medium bowl or lidded container, combine the steak, Naranja Agria marinade, and 1 tsp. Adobo. Massage the marinade into the steak until fully coated. Cover and refrigerate for at least 1 hour. Discard marinade before cooking.</p>
Step 3
<p><strong>Cook the Vegetables & Prepare the Steak Roll-Ups:</strong> Meanwhile, heat 1 tbsp. oil in a large skillet over medium-high heat. Add the bell peppers and onions, season with 1/2 tsp. Adobo and chili powder, and cook until crisp-tender, about 2 minutes. Set aside. Remove the steaks from the marinade, discarding the marinade, and pat dry with paper towels. Cut the steaks widthwise into 5- to 6-inch pieces. Top each piece evenly with the bell pepper mixture. Starting from one end, roll each piece tightly and secure with a toothpick to hold its shape. Using a pastry brush, lightly brush the steak roll-ups with the remaining oil and sprinkle with the remaining Adobo.</p>
Step 4
<p>Preheat grill to high heat and lightly grease the grates. Place the steak roll-ups on the grill and cook, turning occasionally, until golden-brown on all sides and cooked through, about 4 to 5 minutes.</p>
Step 5
<p>Garnish the steak roll-ups with fresh cilantro. Serve immediately with the chipotle sauce and lime wedges on the side.</p>
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