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Flank Steak Wrapped Veggie Rolls

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 221
Protein 23g
Fat 10g
Carbs 7g
Total Time 35min

Move over spring roll and summer roll, a new veggie roll is coming into town! This is not your typical vegetable spring roll since it has neither rice papers nor spring roll wrappers, but it is delicious none-the-less. This rolls recipe uses marinated flank steak on the outside as the “wrapper” making it packed with protein and healthy veggies. Also, instead of soy sauce, this recipe uses coconut aminos which is remarkably similar in taste. It’s a great alternative for those who need a gluten-free diet or one that is paleo and legume free.

 

It has red bell peppers, carrots, zucchini, and kale but you can substitute the inside with english cucumber, purple cabbage, or spaghetti squash. Whip up a batch of peanut sauces as a dipping sauce for a whole new flavor as well. Unfortunately you can’t use the instant pot for this particular recipe, but that also means this is just super easy to put together and serve. It can do well as an appetizer or a main course with a side of cauliflower and rice. Talk about a power protein and veggie meal for you to get those gains and keep off the weight. Feel free to prep the raw ingredients before hand, you can do it up to two days in advance for the veggies and up to a day for the meat. Then it’s just a snap to put it all together!

 

If you enjoyed this flank steak wrapped veggie rolls recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!

Enjoy Our Recipe!

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Flank Steak Wrapped Veggie Rolls

Ingredients

Ingredients for up to 6 servings:

  • ~1.5lb lean flank steak
  • 1/2 cup carrots
  • 1/2 cup zucchini
  • 6 (medium thick) asparagus spears
  • 1 red bell pepper
  •  3 stalks kale
  • Marinade:
    • 1/8 cup rice vinegar
    • 1/4 cup Bragg’s Liquid Aminos or coconut aminos
    • 2 tbsp organic raw honey
    • 1 tbsp ginger
    • 1 tbsp garlic (paste)
    • juice from 1 mandarin orange
    • 1 tbsp sesame oil
    • 1/3 cup chopped cilantro
Steps
  1. Set oven to 375F.
  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 1/4 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 375F.  Brush the baked steak rolls with the marinade that you set aside.

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Approximate macros for 1 of 6 servings:

 

Available in the FitMenCook app

Open this recipe in the FitMenCook app to add the ingredients to your shopping list, scale the recipe and track your calories. Enjoy!

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Calories
221
Protein
23g
Fat
10g
Carbs
7g
Sodium
-
Fiber
<1g
Sugar
7g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.