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