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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
This post and recipe card updated October 30, 2019
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.
Chicken Chickpea Salad is one of my favorite low carb recipes, particularly when I feel the need to reset after days of indulgence. Farro Sausage Stuffed Peppers is a hearty meal that is perfect for a weeknight dinner.
I’ve been adding more appetizers to my collection and wanted an easy, low-carb option. So I created Marinated Steak Vegetable Roll Ups
WHY THIS RECIPE WORKS
- Marinating the meat adds incredible flavor
- The roll ups are great as appetizers, but could also be a low-carb meal
- You can use your favorite vegetables
INGREDIENTS TIPS FOR MARINATED STEAK VEGETABLE ROLL UPS
Flank steak and skirt steak are your best cuts to use. They are the leanest and less expensive cuts, so the marinade helps to tenderize the meat. Sirloin steak is another good option, and just make sure to slice it thin.
Use a Meat Tenderizer to flatten the meat and make it a little bit larger piece. If your tenderizer is double-sided, use the side with the prongs. This will help the marinade absorb more quickly.
The marinade is simple and comes together in seconds. Balsamic Vinegar and low sodium soy sauce are the base of the marinade. Raw Honey adds a touch of sweetness, and fresh garlic and ginger add a wonderful punch of flavor.
Cut the meat into strips first, and then marinate for 30-60 minutes. I tested it at 2 and 4 hours, but I didn’t notice much of a difference in flavor.
Slice the vegetables into strips that are all about the same size. I use yellow or red onion, red bell pepper, zucchini, and carrots. I don’t remove the zucchini skin, because that’s where the nutrients are.
Season and saute the vegetables before rolling! The rolls only take about 6 minutes to cook, so if you use raw veggies they will still be raw when you’re done. You lose some of the vibrant colors but the veggies will be more tender-crisp.
Don’t discard the marinade! Instead, simmer it in a saucepan for about 10 minutes to cook out the raw. And then you can drizzle that reduction onto the finished Marinated Steak Vegetable Roll Ups.
Secure the Marinated Steak Vegetable Roll Ups with toothpicks so that they don’t fall apart. I recommend leaving the toothpicks inserted for serving
STEP BY STEP INSTRUCTIONS
In a large shallow bowl combine balsamic vinegar, soy sauce, avocado oil, honey, minced garlic, and minced ginger. Whisk well and set aside
Lay steak in one layer on a flat surface between 2 pieces of wax paper. Using a meat tenderizer, lightly pound the meat until it’s all one even thickness.
Cut the meat into strips about 1 1/2″ wide. Place meat into the bowl with the marinade and set aside in the fridge for 30-60 minutes. Remove from the fridge.
Slice onion, bell pepper, carrots, and zucchini into strips all about the same size. Add to a bowl and season with salt and pepper
Heat a large skillet over medium-high heat, and drizzle a little avocado oil. Add vegetables and saute for 3-4 minutes, tossing occasionally. Transfer vegetables back to the bowl.
Transfer meat from marinade to a cutting board. Lay the meat pieces vertically on the board.
Place a small handful of vegetables horizontally near the bottom of each strip of meat. Starting from the bottom, roll the meat around the vegetables. Secure the rolls with 2 toothpicks.
Pour marinade into a small saucepan and simmer for about 10 minutes.
Heat a grill or grill pan to medium heat, and drizzle with oil or spray with cooking spray. Place rolls face down and cook for 3 minutes. Turn rolls and cook for another 3 minutes.
Remove from heat, drizzle with cooked marinade, and serve.
FREQUENTLY ASKED QUESTIONS
What’s the best serving temperature? Marinated Steak Vegetable Roll Ups are delicious right off the grill, but they may be a little too hot to handle. So I recommend waiting about 5 minutes. They are delicious room temperature as well.
Can you eat them cold? I don’t recommend it, because the meat will be a little tough.
MORE DELICIOUS APPETIZERS
- Loaded Mashed Potato Balls
- Pigs in an Everything Blanket
- Crispy Baked Egg Rolls
- Pimiento Cheese Deviled Eggs
- Cheddar Fig Honey Bites
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Marinated Steak Vegetable Roll Ups
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
Ingredients
- 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
MARINADE
- 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
Instructions
- 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.
Notes
Use a meat tenderizer to flatten the meat and make it a little bit larger piece. If your tenderizer is double-sided, use the side with the prongs. This will help the marinade absorb more quickly.
Cut the meat into strips first, and then marinate for 30-60 minutes. I tested it at 2 and 4 hours, but I didn’t notice much of a difference in flavor.
Season and saute the vegetables before rolling so they will be a little more tender crisp. If not, the finished veggies will still be raw because the rolls only take 6 minutes to cook
Nutrition Information:
Yield: 12 Serving Size: 3 rollsAmount Per Serving: Calories: 253Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 35mgSodium: 589mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 12g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc
Sarah
Tuesday 8th of December 2020
These look delicious and fairly easy to make. This would be a nice way to mix up our usual steak night. I love that it incorporates plenty of vegetables. I will have to give this a try.