Steak and Veggie Rollups
Ingredients
- 2 New York Steak Can substitute with what you prefer)
sliced thinly (aprox 3 inches long
- 1 large carrot
julienned
- Asparagus stems
just half, discard the stem
- 1 large red bell pepper
julienned
- 1 large yellow bell pepper
julienned
- 1 large zucchini
cut in half, julienned
- Toasted sesame seed
for garnishing
- Sliced green onions
for garnishing
- Toothpick
helps for beginners but not required
- Olive oil
- 1/3 cup of lite soy sauce
- 3 tbsp of honey
- 1 tbsp lemon juice
- 2 tbsp of ginger paste
- 2 tbsp olive oil
- 1/3 cup of orange juice
- 1 tbsp ground black pepper
- 1 tbsp fresh minced garlic
Directions
- 1
Start by marinating the meat for 1 hr. Use half the marination for the meat and leave the other half on the side.
- 2
In a small pot or pan, bring the second half of the marinade to boil, until it thickens up a little. Set aside.
- 3
To assemble the steak rolls, place a piece of steak flat on your board, add one piece of each vegetable on top and then wrap it up. You can use a toothpick to keep the wrap together.
- 4
Heat a skillet and add some olive oil. Cook the steaks on each side to get a nice crispy brown color. About 4-5 minutes at the max. The steaks should be almost done. Brush them generously with the cooked marinade sauce you prepared ahead and simmer for a minute.
- 5
Remove skilled from heat, sprinkle some toasted sesame seeds and green onions on top to garnish.
- 6
Serve with your favorite side and enjoy!
Steak and Veggie Rollups
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About this Recipe
Craving a vibrant, satisfying meal that combines tender steak with fresh, crisp vegetables? These Steak and Veggie Rollups offer a delightful solution, perfect for a flavorful lunch or a light, yet substantial, dinner.
Why These Rollups Work
The magic of these rollups lies in the beautiful balance of savory, thinly sliced New York steak (or your preferred cut) and a colorful medley of julienned carrots, asparagus, red bell pepper, yellow bell pepper, and zucchini. Each bite delivers a burst of freshness, complemented by a simple yet potent marinade of lite soy sauce, sweet honey, bright lemon juice, aromatic ginger paste, olive oil, and a touch of orange juice, all seasoned with ground black pepper and fresh minced garlic.
What to Expect
Prepare for a dish that’s as pleasing to the eye as it is to the palate. You'll experience the succulent texture of tender steak wrapped around crunchy, vibrant vegetables. The marinade infuses the steak with a complex sweet and savory flavor profile that truly elevates the natural taste of the ingredients. While there’s a good amount of prep involved in thinly slicing the steak and julienning the vegetables—budgeting about 60 minutes for this—the effort is well worth the reward of perfectly portioned, incredibly delicious rollups.
Customization & Variations
Feel free to swap out the New York steak for another cut you prefer, as the recipe notes. For those new to rolling, toothpicks are a helpful tool to keep everything secure, but they aren't strictly required once you get the hang of it. You can also easily adjust the garnishes; toasted sesame seeds and sliced green onions add a lovely finish, but a sprinkle of fresh herbs would also be delicious.
Serving & Context
These Steak and Veggie Rollups are fantastic as a stand-alone main course for a weeknight dinner or a weekend lunch. They also make an impressive appetizer or addition to a larger spread. Serve them simply on a platter to showcase their vibrant colors.