Fajita Steak Rolls

Fajita Steak Rolls
2 (1 to 1 1/2 pound) beef top round or flank steaks,
cut 1/4 inch thick
1 tablespoon of olive oil
1 medium onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 tablespoons fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons lime juice
1 jalapeño pepper, seeded and minced
1 (2 ounce) can chopped green chiles
1 cup salsa or picante sauce
Rub both sides of the meat with olive oil.
Combine remaining ingredients except the salsa in
mixing bowl and blend well. Measure out about half of
the vegetable mixture and set aside for later use.
Spoon the remaining vegetable mixture evenly over each
steak. roll the steaks, beginning at the narrow end,
jellyroll fashion. Tie with a kitchen string. Place
the beef rolls into crockpot. Spoon 1/4 cup of salsa
evenly over the beef rolls. Cover and cook on LOW for
8 to 10 hours (HIGH 4 to 5 hours).
Meanwhile stir 1/2 cup salsa into the reserved
vegetable mixture.
Cover and refrigerate. Spoon the remaining 1/2 cup
salsa over beef rolls during the last 15 minutes of
cooking.
Slice the steaks into serving portions and accompany
with vegetable salsa mixture.
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
***************************************
Dwight D. Eisenhower
== Contributed by ==
* Catsrecipes Y-Group
Category:Cathy's Recipes