Ingredients
1 beef sirloin tip steak (1 inch thick and 1 pound)1 cup chipotle marinade1 package (14 ounces) frozen pepper strips1 tablespoon canola oil2 ounces cream cheese, softened
Preparation
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.
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.
Grill, covered, over medium heat for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally. Let stand for 10 minutes before slicing. Discard toothpicks. Serve with remaining pepper strips.
