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Angie’s Recipe of the Day: Marinated Steak and Bell Pepper Rolls Ups

24
Apr

Angie’s Recipe of the Day: Marinated Steak and Bell Pepper Rolls Ups

Angie’s Recipe of the Day: Marinated Steak and Bell Pepper Rolls Ups


Serves: 4-6

Ingredients

  • 1 pound flank steak or skirt steak, thinly sliced against the grain
  • 3 tablespoons olive oil
  • ½ cup Steve’s Paleo Chef Steak Sauce
  • ½ teaspoon garlic powder
  • salt and pepper, to taste
  • 2 tablespoons butter, divided
  • 1 red bell pepper, seeds removed and thinly sliced
  • 1 orange bell pepper, seeds removed and thinly sliced
  • 1 yellow bell pepper, seeds removed and thinly sliced
  • ½ large red onion, thinly sliced
  • toothpicks

Instructions

  1. Thinly slice steak against the grain, truly as thinly as possible (this will make for easier roll ups). Place the steak in a large shallow bowl then cover with olive oil, steak sauce, garlic powder, and salt and pepper. Toss the steak to cover with sauce and spices. Cover bowl and place in fridge for 1+ hour.
  2. After 1 hour in the fridge, remove from fridge and place on counter to come to room temperature.
  3. While meat settle, place a large sauté pan over medium heat. Add 1 tablespoon of butter to the pan, then add sliced peppers and onion along with a bit of salt and pepper. Cook until veggies are a bit soft and well coated, then remove from pan and set aside to cool.
  4. Now you’ll need put together the roll ups: you’ll want to wrap 2 pieces of thin meat around a clump of the vegetable, meaning about 5-6 slices of different veggies. So place two slice of meat on a cutting board or plate right beside each other, then place the veggies on top of the meat, creating a plus sign with meat and veggies, then wrap the meat around the veggies any way you’d like, just make sure to get lock the meat in place by pressing a toothpick through the ends.
  5. Repeat until all veggies and meat are gone.*
  6. Place the large sauté pan back over medium heat and add the last tablespoon of butter to it.
  7. Once pan is very hot and coated, add 4-5 roll ups to the pan toothpick side down first (be sure not to crowd the pan to help create a good sear on all the roll ups). Cook on all sides of the meat until meat is golden brown.
  8. Repeat with all roll ups.
  9. Eat up! Don’t forget to remove the toothpick before you eat it! Your guests would most likely not enjoy that part.
Notes
*Makes 10-12 roll ups
Prep time
Cook time
Total time

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