Crazy Weekend – Low Carb Recipe Time – Steak Veggie Rolls

After the long weekend, the gyms are packed and everyone seems to be holding on to about 3-5 pounds of excess water weight.  It’s time to get back on track and filter out that excess salt, water, sugar, and carbs that are holding you back.  Once you have a couple low carb and moderate carb days you’ll be back in action and ready to continue your journey.  Kick it up a notch with this easy low carb recipe that’s also gluten free, paleo, and dairy free, YAY!

Whether  you are entertaining or cooking for yourself, these steak rolls are great as a main course or as an appetizer at your favorite bash of the year.   They make great finger food for kids and serve as a fun “go to” snack for those late nights when all you want to do is “carb out”and go into a coma.

Steak Vegetable Rolls

Serves 4 / Prep Time: 15 mins / Cook Time: 15 minutes

You can get creative with the ingredients and the vegetables that you use.   As long as they are in a “stick” form, they will wrap up nicely.

Ingredients

• 1 ½ – 2 lb. skirt steak, sliced into thin strips;  You could also use a fillet
• 1 carrot, matchstick cut
• 1 bell pepper, matchstick cut (optional).  I prefer it without but keep it in if you are a pepper lover.
• ½ zucchini, matchstick cut
• 5 green onions, matchstick cut
• 2 cloves of garlic, minced
• ½ tsp. dried oregano
• ½ tsp. dried basil
• asparagus spears (optional)
• Cooking oil of some kind. I like to use the coconut oil.
• Sea salt and freshly ground black pepper;

Ingredients for the balsamic glaze sauce

• 1 tbsp. ghee; or non dairy butter or oil.
• 2 tbsp. shallots, finely chopped;
• ¼ cup balsamic vinegar
• 1 tbsp. honey
• ¼ cup beef stock
• Sea salt and freshly ground black pepper;

Preparation

1. Add seasoning to the steak and add freshly ground pepper to taste and set aside.
2. Melt the ghee or other butter/ oil  in a skillet placed over a medium heat.  I like to use coconut oil or a coconut oil based butter substitute instead since I’m sensitive to all dairy.
3. Add shallots and cook until tender, roughly 3 minutes.
4. Add the balsamic mixture (vinegar, honey, beef stock, and season again with salt and pepper to taste).
5. Bring the mixture to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.
6. In the same skillet, add some cooking oil and sauté the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.
7. Season with oregano, basil, sea salt and pepper, and move to a bowl.
8. Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
9. Place the beef rolls back into the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
10. Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.

This low carb recipe tastes awesome, and it makes you look like a phenomenal chef !   Add it to your healthy cookbook and share it with your fitness family so they can enjoy it as well!

Living Lean,

Adria