Grilled Fajita Rolled Steak

1. 1

   Flatten steak to 1/4-in. thickness. Pour marinade into a shallow dish; add steak and turn to coat; cover and refrigerate for 4 hours or overnight, turning occasionally.

2. 2

   In a large skillet, saute pepper strips in oil until tender. Remove from the heat. Drain and discard marinade from steak. Spread cream cheese over steak to within 1 in. of edges. Top with half of the peppers. Roll up jelly-roll style, starting with a long side; tie with kitchen string.

3. 3

   Grill, covered, over medium heat for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0), turning occasionally. Let stand for 10 minutes before slicing. Discard toothpicks. Serve with remaining pepper strips.

* Per serving · 4 servings · Values may vary.