These steak and veggie roll-ups are very easy to make and are simply made of steak strips rolled around julienned carrots, peppers and zucchini, grilled to perfection. A great appetizer for a backyard barbecue.
What cut of steak should you use for these Easy Steak Roll Ups?
- skirt steak – works best
- you can substitute skirt steak with sirloin tip cut, which is what I often use, because skirt steak is gone quickly at my favorite local store.
- flank steak would work, but you’ll have to butterfly cut it to thin it, then tenderize it with a meat hammer (mallet) or meat tenderizing tool, often called blade tenderizer
I suggest that you tenderize the steak, before marinating.
What vegetables work great for these steak roll ups?
Vegetables that are relatively hard in texture work best. Also fresh, bright colored veggies will make these steak roll ups pop up a lot. I used carrots, zucchini, yellow squash and red pepper. You can use asparagus and colorful peppers, instead of zucchini and squash if you prefer.
How should you cook Steak Roll Ups?
Grilling is best, but this doesn’t mean you should fire up the grill. While we are very close to grilling season, it has been pretty cold and a little snowy around here these days, so no grilling yet.
I grilled these keto steak rolls on the stove top, in a grill skillet that works wonders. You can use a regular cast iron skillet, but the rolls won’t have the pretty grill marks. You can also bake these in the oven at 425 F for 10 minutes, but I personally prefer the grilling method.
This Steak Roll Ups Recipe is great for a summer party appetizer, so colorful and delicious. They also taste amazing even if they are cold.
If you don’t like crunchy veggies, you can pre cook them in a skillet for 2-3 minutes, until softened and then make the roll ups, then grill the rolls. Adjust this steak roll ups recipe to your taste.
- 2 carrots cut into thin strips
- ½ red bell pepper cut into thin strips
- ½ zucchini cut into thin strips, asparagus could be substituted for red color
- ½ yellow squash cut into thin strips, yellow pepper could be used
- 1½ lb skirt steak sirloin tip cut could be substituted
- 2 tbsp olive oil for cooking
- Click the link above for the recipe.
- Combine all ingredients for the marinade in a zip lock bag.
- Cut the steak into 1 inch thick strips, about 6 inches long. Ad to the bag, seal and marinate for at least 15 minutes, or overnight.
- When ready to cook the steak, heat olive oil in a grill skillet, over medium-high heat.
- Add 1 strip of each red pepper zucchini, squash and carrot and put them on one side of the steak strips, then roll. Use a toothpick to secure them if you'd like.
- Cook roll ups for 3 minutes per side, until the desired doneness is reached. Serve.
If you prefer them to be fully cooked and very soft, I suggest that you cook them in some olive oil in the skillet before you roll them with the steak for 2-3 minutes.