Grilled Fajita Rolled Steak

• 1 beef sirloin tip steak (1 inch thick and 1 pound)
• 1 cup chipotle marinade
• 1 package (14 ounces) frozen pepper strips
• 1 tablespoon canola oil
• 2 ounces cream cheese, softened

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. 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. Grill, covered, over medium heat for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), turning occasionally. Let stand for 10 minutes before slicing. Discard toothpicks. Serve with remaining pepper strips.

beef sirloin tip steak, marinade, pepper, canola oil, cream cheese

Taken from www.tasteofhome.com/recipes/grilled-fajita-rolled-steak/ (may not work)