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Flank Steak Wrapped Veggie Rolls

Cook: 35 min
Total: 35 min


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


Step 1

Set oven to 375F.

Step 2

Cut your vegetables into thin strips/pieces.

Step 3

Slice flank steak in half to make it thinner, then cut into several strips.

Step 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.

Step 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.

Step 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.