Rolled Beef Fajita

A fun twist on a classic that is great for parties!

Ingredients:
- Flank steak ~2 lbs
- PSC Smoked Salt
- Freshly ground pepper
- Sauteed jalepeños & onions
- Green onion
- Cilantro
- Avocado
- Lime juice
- Pepper jack cheese
- Cooking twine
- Mexican crema
- Salsa

Directions:
- Cut flank steak in half leaving about an inch on one end (you don't have to do this but you'll have less to roll up)
- Using a mallet, pound out flank steak for a thin even thickness
- Cover steak with PSC Smoked Salt and pepper on both sides
- Lay out all ingredients (save the crema and salsa for later)
- Roll it up so the grain goes the length of the roll (if you do it the other way it will seem very chewy and kind of gross)
- Bake at 200° until internal temp comes to 120° - about a couple of hours (you can cook a little more if you get scared of rare meat but the outside will always be more done than the middle)
- Pull out and let rest for 20 minutes
- Heat a cast iron skillet on high for ten minutes
- Lightly coat with oil and sear all sides for 45 seconds
- Let rest for ten minutes

- Slice and top with crema, salsa and cilantro