Marinated Steak Vegetable Roll Ups are a perfect low carb party appetizer, or a light meal. The marinade adds so much flavor to the meat, and the veggies have a wonderful tender-crisp bite
It’s no secret that I’m a carb lover, and that I have no plans to ever give that up. However, I do balance it out with low and no carb recipes, or at least healthier carb options. I recently made Farro Sausage Stuffed Peppers. Farro is a grain, but it is high in nutrients. Chicken Chickpea Salad is one of my favorite low carb recipes, particularly when I feel the need to reset after days of indulgence. Egg Roll Stir Fry has all the flavors of an egg roll, but without the wrappers.
I’ve always been a red meat lover, even though my parents rarely cooked at at home. Ribeye is my favorite cut of red meat, and I used it to make my Steak Fajita Quesadillas. I also keep flank steak and skirt steak in the freezer for when I need a quick recipe. I’ve been trying to add more appetizers to my collection, and my original plan was to make steak fajita roll ups. But I already have several fajita-based recipes, so I switched gears and created Marinated Steak Vegetable Roll Ups
The original steak fajita rolls were good, but didn’t have the punch of flavor I was looking for. The simple, yet bold marinade makes these Marinated Steak Vegetable Roll Ups a hit.
INGREDIENTS FOR MARINATED STEAK VEGETABLE ROLL UPS
- Flank, skirt or sirloin steak
- Yellow or red onion
- Red bell pepper
- Balsamic Vinegar
- Low Sodium Soy Sauce
- Raw Honey
- Avocado Oil
- Fresh ginger
- Raw garlic
- Green onion
- Toasted Sesame Seeds
Flank steak and skirt steak are less expensive cuts, so you really need to tenderize the meat. Sirloin is a more tender cut, so you don’t that extra step. Just make sure you use thin sliced sirloin so it cooks fast.. This marinade is one that always works well when you’re making flank steak or skirt steak.
KEYS TO THE PERFECT MARINATED STEAK VEGETABLE ROLL UPS
- Use a Meat Tenderizer to flatten the steak and make it a little bit larger piece. Marinate the meat for at least 1 hour, but I normally do 4 hours to add as much flavor as I possibly can
- Julienne the vegetables so they are all about the same size. The roll ups only cook for about 6 total minutes, so if you use the vegetables raw they will be very crunchy. Instead, I saute the vegetables in a hot skillet for 3-4 minutes before rolling. You’ll lose a little bit of the vibrant color, but the vegetables will be more tender-crisp.
- Secure the Marinated Steak Vegetable Roll Ups with Toothpicks so that they don’t fall apart. I recommend leaving the toothpicks inserted for serving
- Don’t toss the marinade! Instead, transfer the used marinade to a saucepan, bring it to a boil, reduce to a simmer, and cook for about 10 minutes. When the Marinated Steak Vegetable Roll Ups are done, drizzle with the cooked marinade
- Grill the roll ups for about 3 minutes per side. You could use a skillet, but you won’t get the beautiful grill marks. When the weather’s not cooperating, or I’m too lazy to fire up my outdoor grill, I use my Grill Pan.
SERVING OPTIONS FOR MARINATED STEAK VEGETABLE ROLL UPS
Marinated Steak Vegetable Roll Ups are perfect for entertaining. They come together quickly, and are delicious hot or at room temperature. You can make them into appetizer-sized portions by slicing the meat into strips about 1 1/2″ wide. Or, cut into 3″ strips and serve as a light meal.
SHOP THIS RECIPE
- 1 lb skirt, flank or sirloin steak
- 1/2 cup yellow onion, julienned
- 2 carrots, julienned
- 1/2 large zucchini, julienned (leave skin on)
- 1/2 cup red bell pepper, julienned
- 1 teaspoon fresh-cracked black pepper
- 1 teaspoon sea salt
- 2 teaspoons toasted sesame seeds
- 1 green onion, diced
- 1/2 cup good quality balsamic vinegar
- 1/2 cup low sodium soy sauce
- 3/4 cup avocado oil
- 2 Tablespoons raw honey
- 3 cloves raw garlic, minced
- 1 Tablespoon fresh ginger, minced
- If using skirt or flank steak, lay steak flat on a cutting board, and tenderize well. If using sirloin, you don't need to tenderize, but make sure that you use thinly sliced sirloin. Cut meat into strips about 1 1/2" wide
- Place all marinade ingredients into a large Ziploc bag. Add sliced meat, press all air out, and seal. Place in fridge and marinate for at least 1 hour. I normally do 4 hours
- In a large bowl, add vegetables and season with salt and pepper. Heat a large skillet to medium-high heat, and drizzle with avocado oil. Add vegetables and saute for 3-4 minutes, tossing occasionally. Remove from heat and return vegetables to bowl
- Remove meat slices from marinade, and lay flat on cutting board. Place a small handful of vegetables at one end of each slice of meat.
- Starting at end with vegetables, roll meat tightly into a roll up. Turn roll ups over so the open end is face up. Use 2 toothpicks per roll up, and secure meat by pushing toothpicks through the bottom layers of meat.
- Add marinade to a saucepan. Bring to a boil, reduce to a simmer, and cook for 8-10 minutes
- Heat grill pan to medium high heat, and spray well with cooking spray. Place roll ups face down in the grill pan and cook for about 3 minutes. Flip roll ups, and cook other side for about 3 minutes. Remove from grill plan, and place on serving platter. Drizzle with cooked marinade, and sprinkle with toasted sesame seeds and green onions.
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