Dinner

Steak Roll-Ups

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I love steak and veggies are good for you, so why wouldn’t something that can combine the two into something yum be a good idea? Turns out it can be a great idea, and Steak Roll-Ups were made! The cherry on top is how quickly these Steak Roll-Ups came together, aka Week Night Meal friendly! It’s also easy and hands-on enough that Miss GoGo could help; and enjoyed helping me make them! 

I first did these as breakfast with some eggs, and pretzel buns.. and they worked out great! I’ve also done them as dinner with the Balsamic Glaze and they played well with biscuits and more veggies on the plate. Pretty much makes them an all-around player in my kitchen!

A few helpful hints on these Stake Roll-Ups to make it the best-

  1. Use very tender meat! Even though these are being marinated for a few minutes, you are searing them when you cook; so don’t expect them to tenderize during cooking. The best steaks I’ve had from this were made with New York Strip Lion. 
  2. Use very thin cut meat! The best ones turned out with paper-thin steaks that are traditionally used in Shabu Shabu. They were the perfect size for small roll-ups and thick enough that they didn’t tear while being rolled up. 
  3. Have fun with the veggies! I use whatever is in the fridge which is usually onion, garlic, carrots, and sometimes bell peppers or squash. There are no limitations or restrictions so use what is on hand!

 

Steak Roll Ups

Veggies rolled up in tender steak!
Prep Time 15 mins
Cook Time 20 mins
Marinate 30 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 4 Servings

Ingredients
  

Steak Ingredients

  • 2 LBS Steak, tender variety
  • Salt and Pepper to taste
  • 3 TBSP Worchester Sauce
  • 1 TBSP Olive Oil

Vegetable Ingredients

  • 1 Carrot
  • 1 Bell Pepper any color
  • 1/2 Zucchini
  • 4 Green Onions
  • Garlic Minced
  • 1 TSP Italian Seasoning

Optional Balsamic Glaze Ingredients

  • 2 TSP Butter
  • 2 TBSP Shallots Minced
  • 1/2 Cup Balsamic Vinegar
  • 2 TBSP Brown Sugar
  • 1/4 Cup Beef Broth

Instructions
 

Steak

  •  Prepare the steaks by pounding them flat. You could probable get away with thinly sliced steaks from the meat counter if you didn't want to pound the steaks yourself. It is great anger/stress relief though.
  • Once the steak is thinned to your liking season with salt and pepper then place in a container with the Worchester Sauce and let marinate for at least 30 minutes if not more.

Optional Sauce

  • Melt the butter in a small fry pan. Add the shallots to the butter and saute will soft and translucent; about two minutes or so.
  • Add the vinegar, brown sugar, and beef stock to the pan and mix well. All the sauce to come to a boil and reduce till the volume is half and takes on the consistency of syrup.
  • Transfer the finished sauce to a bowl or reuse the measuring cup that you used for the broth.

Vegetables

  • Slice the carrot, bell pepper, green onions, and zucchini into matchstick-sized pieces. Mince your garlic.
  • Heat your pan over medium heat. Once warm, add a little olive oil to your pan. Once the oil is hot add the garlic and saute for about 30 seconds, till fragrant.
  • Add the carrots, bell pepper, and zucchini to the pan and saute for 2-3 minutes to soften them up. Place the veggies in a bowl and toss with the Italian Seasoning.

Putting it all together

  • Remove your steaks from the fridge. If you want you can trim them to be uniform in shape, or just use them as they are.
  • Place steaks on a flat surface and add equal portions of the veggies on the short end of the steak. Starting on the short end with the veggies, roll the steak up so it is around the veggies. Secure each one with a toothpick or two. Repeat with all the steaks and vegetables.
  • Reheat your skillet over medium-high and add any oil if needed.
  • When hot place a roll, seam side down, on the pan, and let it cook for a couple of minutes. Repeat this with all the sides till the desired doneness is achieved. Place them on a serving plate and drizzle the Sauce over the rolls, reserving some Sauce for serving them with.
    You could also cook them on a medium-hot grill or in the oven at 350 for about 5 minutes.

Notes

  1. Use very tender meat! Even though these are being marinated for a few minutes, you are searing them when you cook; so don't expect them to tenderize during cooking. The best steaks I've had from this were made with New York Strip Lion. 
  2. Use very thin cut meat! The best ones turned out with paper-thin steaks that are traditionally used in Shabu Shabu. They were the perfect size for small roll-ups and thick enough that they didn't tear while being rolled up. 
  3. Have fun with the veggies! I use whatever is in the fridge which is usually onion, garlic, carrots, and sometimes bell peppers or squash. There are no limitations or restrictions so use what is on hand! 
Keyword Beef for Dinner, Steak Roll Ups, Week Night Meal

 

 

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