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flank steak fajita pinwheel
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4.50 from 2 votes

Fajita Pinwheel

This Fajita Pinwheel recipe is gonna have your taste buds spinning as soon as you dig in. Juicy, well-seasoned steak, gooey cheese, and tasty fajita veggies are an unbeatable combo!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 4 people
Author: Derek Wolf

Ingredients

Flank Steak Ingredients:

Filling Ingredients:

  • 1 Bell Pepper thinly sliced
  • 1 Red Onion thinly sliced
  • 1.5 cups Pepper Jack Cheese shredded
  • Enchilada Sauce for garnish (Optional)
  • Cilantro for garnish

Instructions

  • Taking your flank steak, we are going to butterfly it. Using a filet knife, slice in the side of the steak almost all the way. Slowly and methodically slice so that you have two evenly thick sides of flank steak that are still attached at one end.
  • Once you have it fully butterflied, we are going to lather it with canola oil and season it using my Chipotle Garlic Seasoning.
  • Evenly disperse the sliced bell peppers and red onions onto the steak then top with pepper jack cheese.
  • Once it is ready, start at one end and roll it tightly onto itself so that it is not loose. Using some trussing string, tie off the pinwheel every 1.5-2” so that it holds securely. When done, place the steak to the side.
  • Preheat your grill to 275 degrees F using the 2-zone grilling method. Add some wood chips to the grill if you desire.
  • Add the steak to the indirect side of the grill and cook for about 60-75 minutes until the steak hits an internal temperature of 125 degrees F. Once it is done, pull it off and let it rest for 10 minutes.
  • While the steak is resting, reheat your grill to 400F for direct cooking.
  • Add the steak on to the grill to cook for about 45-60 seconds per side to get a nice crust/grill marks. When done, pull the steaks off the fire to rest for 1 minute.
  • If you are using enchilada sauce, quickly warm up the sauce over the fire while searing the steaks.
  • Slice into the steaks between the trussing string, top with enchilada sauce if you like, garnish with chopped cilantro and enjoy!

Nutrition

Calories: 259kcal | Carbohydrates: 10g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 259mg | Potassium: 231mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1384IU | Vitamin C: 40mg | Calcium: 443mg | Iron: 3mg