Flank steak wrapped veggie rolls

stanley bryant| northeast Team beef


  • Steak Rolls:
  • 1½ lb lean flank steak 
  • ½ cup carrot 
  • ½ cup zucchini (courgette) 
  • 1 red bell pepper 
  • 6 asparagus, medium-thick 
  • 3 stalks kale 
  • Marinade:
  • 2 tbsp rice vinegar 
  • ¼ cup bragg liquid aminos or low-sodium soy sauce, substitute coconut aminos
  • 2 tbsp organic raw honey 
  • 1 tbsp ginger paste 
  • 1 tbsp garlic paste 
  • 1 tbsp sesame oil 
  • 1 mandarin orange, juice only 
  • 5 tbsp fresh cilantro (coriander)

Cooking instructions

  1. Set oven to 375°F 
  2. Cut your vegetables into thin strips/pieces. 
  3. Slice flank steak in half to make it thinner, then cut into several strips. 
  4. In a bowl, mix ingredients of the marinade together. Set aside about quarter-cup marinade for brushing after baking. Add steak strips and marinate for at least 20 minutes. 
  5. Take a strip of steak and place it flat down on a plate or table. Add zucchini, 1 asparagus spear, carrots, bell pepper and kale. Roll it up and repeat until all steak has been used. If needed, you can use a toothpick to secure the rolls. 
  6. Sear the rolls in a nonstick skillet for about 1 minute in order to 'cook close' the rolls. Place the rolls on a baking rack and bake for 15 minutes at 375°F 
  7. Brush the baked steak rolls with the marinade that you set aside.