Steak Rolls
Delightfully savory and packed with color, these Steak Rolls are a gourmet-level dinner that's surprisingly easy to prepare. Thin slices of tender sirloin or flank steak are marinated in a flavorful blend of soy sauce, Worcestershire sauce, and garlic, then wrapped around vibrant julienned vegetables like carrots, zucchini, and red bell peppers. Each roll is seared to perfection, locking in the juices and enhancing the caramelized flavors. Perfectly portioned and secured with toothpicks, these rolls are as visually stunning as they are delicious. Ready in just 40 minutes, Steak Rolls are a versatile recipe ideal for a crowd-pleasing dinner, whether served solo or paired with mashed potatoes, rice, or a fresh salad. This family-friendly dish combines protein-packed steak with nutrient-rich veggies, creating a wholesome and satisfying meal that's sure to impress.
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Recipe Information
Ingredients
- 1 lb Thinly sliced steak (sirloin or flank steak)
- 2 medium Carrot
- 1 medium Zucchini
- 1 medium Red bell pepper
- 3 tbsp Soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp Garlic powder
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 10 Toothpicks
Instructions
Lay the thinly sliced steak on a cutting board. Cut into pieces measuring approximately 3 inches wide and 5-6 inches long. Set aside.
Peel and julienne the carrot and zucchini into thin strips. Remove the seeds from the red bell pepper and julienne it into thin strips as well.
In a small bowl, whisk together soy sauce, Worcestershire sauce, olive oil, garlic powder, salt, and black pepper to create the marinade.
Brush both sides of the steak pieces with the marinade and let them rest for 10 minutes while preparing the vegetables.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the carrots, zucchini, and red bell peppers, and sauté for 3-4 minutes or until slightly tender. Remove from the skillet and set aside.
Take a piece of the marinated steak and place a few strips of each vegetable across one end. Roll the steak tightly around the vegetables and secure the roll with a toothpick. Repeat with the remaining steak and vegetables.
Heat the same skillet over medium-high heat and add the remaining olive oil. Place the steak rolls seam-side down in the skillet and cook for 2-3 minutes on each side or until browned. Adjust the heat to medium if needed.
Cover the skillet with a lid and cook the rolls for an additional 5-7 minutes, turning occasionally, until the steak is cooked to your desired doneness.
Remove the toothpicks before serving, and drizzle any leftover pan juices over the steak rolls for extra flavor.
Serve warm as a standalone dish or with a side of mashed potatoes, rice, or a fresh garden salad.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 6531 mg | 284% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 23.9 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2741 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
