~ 4 thin skirt steaks
~ 1 onion sliced
~ 1 green pepper sliced
~ 2 jalapenos, de-seeded and sliced (optional)
~ 3/4 cup feta cheese
~ 1 tablespoon olive oil
~ 1 bottle of your favorite Chicken Fajita Marinade
~ Salt and Pepper to taste
Marinade skirt steak in a ziplock for at least 2 hours. Preheat oven to 350, heat oil in skillet, add onions, green pepper and jalapenos and sautee until tender. Remove from heat. Pull steaks out of marinade and top with vegetables. Add feta crumbles on top of the vegetables.
Roll up length-wise and tie with uncolored cotton thread or kitchen twine, and sear in pan you cooked veggies in until nicely browned on all sides. Place pan in oven and finish cooking for about 10-15 minutes, depending on how well you like your steak done.
Remove string and slice into bite sized pieces. I made mine with crockpot refried beans and some homemade flour tortillas. DELICIOUS!!