for 3 servings
- oil, for cooking
- 1 onion, sliced
- 3 cloves garlic, minced
- ½ g green bell pepper, sliced
- ½ g red bell pepper, sliced
- ½ g yellow bell pepper, sliced
- salt, to taste
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ⅛ teaspoon cayenne powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ lb (150 g) flank steak, thinly sliced
- ½ cup (50 g) monterey jack cheese
- 4 toothpicks or wooden skewers
- Preheat the oven to 350˚F (180˚C).
- In a large pan over medium heat, sauté the onion, garlic, and bell peppers in a bit of oil until soft. Season with salt. Set aside.
- Combine the chili powder, paprika, cayenne, cumin, garlic powder, salt, and pepper in a dish, then season the flank steak with the spice mixture on both sides. Lay the steak flat on a cutting board with the grain running up and down. Place the sautéed onions and peppers in the middle of the steak, leaving an inch or so on both ends. Cover the onions and peppers with a layer of cheese.
- Tightly roll up the meat from left to right; this will ensure that you cut against the grain when you slice the meat. Stick the toothpicks through the sides of the roll to help it hold its shape and use a sharp knife to cut in between the toothpicks.
- In an oven-safe skillet, cook the steak rolls over high heat until a nice crust has developed. Flip and cook on the other side. Transfer the skillet to the oven and bake for 10 minutes, or until cooked to your preference.