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May 23, 2017

Fajita Stuffed Grilled Flank Steak

Name: Fajita Stuffed Grilled Flank Steak
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tbsp avocado oil; 1/2 green pepper (thinly sliced); 1/2 red pepper (thinly sliced); 1/2 orange pepper (thinly sliced); 1/2 onion (thinly sliced); 3 tbsp taco seasoning; 1 1/2 pound flank steak (butterflied); Salt and pepper; 4 ounces pepper jack cheese (thinly sliced)

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Tender juicy grilled flank steak stuffed with peppers, onions, and cheese. A wonder low carb steak fajita recipe you won’t want to miss. This post is sponsored by Saber.

I am wiggling in my chair with delight as I write this. Seriously, just kind of dancing with joy over here, albeit from a seated position with my computer on my lap. I am just so excited and my excitement comes from a number of sources. For one thing, it is finally nice here in Portland and seeing the sun and feeling a little warmth has done wonders for my overall mood. And for another thing, this low carb stuffed flank steak recipe is beyond amazing and you are going to want to rush out and get the ingredients for it. And for the last thing, I am sitting here knowing that one of YOU will win an amazing Saber Grill, so you can grill your heart out this summer. Can you dig it?

I do not own one of these grills but after getting a good look at it, I sure wish I did. I have a pretty good grill but it’s not this good and I am trying to come up with a reason to get this for myself. Memorial Day? Father’s Day? Fourth of July? Hey, wait…Canada’s 150th birthday is this year. Surely that’s a good reason to purchase myself a spectacular new grill? Now I just need to convince my husband…

In all seriousness, I am delighted to be working with Saber to bring you this fantastic giveaway. Grilled foods are practically my raison d’être. Seriously, in the good weather, I live to grill. I’ve even been known to brave the poor weather, if I am craving a good grilled steak. And Saber is one of the most respected names in the grilling biz. They have an advanced infrared cooking system that eliminates flare-ups and uses 30% less fuel than traditional gas grills. With fast, efficient, and even heat, you always get delicious, juicy results. No wonder their tagline is For the Love of Food. Which dovetails pretty well with the fact that I dream about food all day.

To give you ideas on how to use your new Saber grill, they asked me to come up with a creative steak recipe. I love a good grilled steak and often I just throw some salt and pepper on it and away we go. But there are always great ways to add flavour and this Fajita Stuffed Flank Steak was fun and delicious. And really not all that hard to make. One word of warning, though. The melty cheese begins to ooze out the ends toward the end of cooking. Plenty of it stays in the rolled steak but if you don’t want to see all that delicious stuff go to waste, I suggest you keep some tin foil nearby. Once you move the steak roll to indirect heat, you can put it on a piece of tin foil and catch all that melted pepper jack! I confess, I ate mine with a spoon right off the tin foil, before I sliced the steak!

The giveaway is over.

But you have to check out this great recipe for Chuck Eye Steaks from Wicked Spatula. She’s telling you how to make cheap chuck steak taste as good as ribeye! How awesome is that?

Also be sure to check out these delicious low carb steak recipes:

Chili Lime Steak Bites from Cupcakes and Kale Chips (skip the honey or add your fave low carb sweetener)

Marinated Skirt Steak with Chimmichurri from Grandbaby Cakes

Grilled Steak Salad with Tzatziki from BellyFull

Sheet Pan Steakhouse Dinner

Chili Rubbed Steak

Low Carb Fajita Stuffed Flank Steak Recipe

Fajita Stuffed Grilled Flank Steak

Tender juicy grilled flank steak stuffed with peppers, onions, and cheese. A wonder low carb steak fajita recipe you won’t want to miss.

Course Main Course

Cuisine Mexican

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings

Calories 341kcal

Ingredients

2 tbsp avocado oil
1/2 green pepper thinly sliced
1/2 red pepper thinly sliced
1/2 orange pepper thinly sliced
1/2 onion thinly sliced
3 tbsp taco seasoning
1 1/2 pound flank steak butterflied
Salt and pepper
4 ounces pepper jack cheese thinly sliced

Instructions

Preheat the grill to medium high. If using a charcoal grill, prepare it for indirect heat.
In a large skillet, heat the oil over medium heat until shimmering. Add the peppers and onion and sauté until just tender, about 5 to 7 minutes. Add the taco seasoning and continue to cook another 2 minutes.
Lay the flank steak open like a book on a work surface. Sprinkle with salt and pepper. Arrange the peppers and onions over so that they are all lying with the grain of the meat. Leave about 2 inches at one end of the meat with no fillings on it (this helps when rolling it up). Arrange the slices of pepper jack cheese overtop of the peppers and onions.
Starting at the end that is well covered by fillings and working toward the uncovered end, roll the flank steak up tightly. Secure well with 5 or 6 pieces of kitchen twine. Sprinkle with more salt and pepper.
Place the roll on the grill over direct heat and brown on all sides, about 2 minutes per side. Then move the roll over indirect heat (if using a gas grill, turn off one element and set the roll over the this part). Place so that the seam of the roll is facing up (less cheese will leak out this way!)
Let the flank steak continue to cook over indirect heat until cooked to your liking. About 125F to 135F on an instant read thermometer for medium rare. If your cheese is melting and leaking out too much, place the roll on a large piece of tin foil and continue to cook.
Remove to a tray and tent with foil. Let rest 10 minutes. Slice and serve.

Nutrition

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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