According to Wikipedia, a fajita, in Tex-Mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans and diced tomatoes.
But, we know that when eating an anti-inflammatory diet, we will skip the flour or corn tortilla and the refried beans. If you would like to eat sour cream, guacamole or salsa, try these anti-inflammatory versions.
If you choose to purchase these items at the grocery store, choose “clean” guacamole, plain Greek or coconut yogurt (instead of sour cream) and salsa with no added sugars or preservatives. And instead of the tortillas, use crisp Napa cabbage leaves.
This Steak Fajita Rolls recipe is prepared in the Crock-Pot. Set your Crock-Pot when you leave for work in the morning and have a delicious anti-inflammatory meal ready when you walk in the door!
Fajita Steak Rolls
- Crock-Pot or Slow Cooker
- 2 beef top round or flank steaks 1-1½ lbs each, cut ¼" thick
- 1 Tbsp olive oil
- 1 medium onion chopped
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- 2 Tbsp fresh cilantro minced
- 2 cloves garlic minced
- 2 Tbsp lime juice
- 1 jalapeno pepper seeded and minced
- 1 can (2 oz) chopped green chilies
- 1 cup salsa or picante sauce divided
- cauliflower rice optional
- Rub both sides of meat with olive oil.
- Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about half of the vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak.
- Roll steaks, beginning at narrow end, like a jelly-roll. Tie with kitchen string. Place beef rolls in stoneware. Spoon ¼ cup salsa evenly over beef rolls.
- Cover and cook on low for 8-10 hours or high for 4-5 hours.
- Meanwhile, stir 1/2 cup salsa into reserved vegetable mixture. Cover and refrigerate.
- Spoon remaining ¼ cup salsa over beef rolls during last 15 minutes of cooking.
- Slice steaks into serving portions and accompany with vegetable-salsa mixture.
- Serve, topped with shredded lettuce, tomato, sour cream, avocado or guacamole, black olives or other toppings of your choice.
- My family enjoys this meal served over cauliflower rice. If you like this, heat the cauliflower rice with spices of your choice and serve as a side or as a base for this dish.
- Instruction 2 above tells you to blend the vegetable mixture well. My family likes the veggies a little chunkier so I usually blend the portion that will go into the Crock-Pot and keep the other portion diced for an added crunch to the meal.
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