Recipes Food



  • 1 1/2 pounds flank steak or sirloin steak
  • 1/2 cup balsamic vinegar
  • 1 pounds asparagus
  • 3 medium carrots peeled and trimmed
  • 2 tablespoons olive oil
  • Salt & pepper
  • Balsamic glaze for garnish (optional)


  1. Cut the steak into 3-inch wide strips. Place each strip between two pieces of plastic wrap and use a mallet to pound the meat into 1/4-inch thick slices.
  2. Place steak into a resealable container and pour in the balsamic vinegar. Cover and place in the fridge for 1-2 hours (up to overnight) to marinate.
  3. Remove steak from the container. Season both sides of each steak with salt and pepper.
  4. Trim the asparagus spears and wrap the whole bunch in a damp paper towel. Then microwave for 2 minutes to partially cook it. Cut the carrots into matchstick pieces.
  5. Lay the vegetables in the center of a slice of steak. Then roll the steak around the veggies and use a toothpick to secure the steak ends in place. Repeat until all of the steak is rolled up.
  6. Put a large skillet over medium to medium-high heat. Add the olive oil and place the steak roll ups in the pan cooking for approximately 1-2 minutes per side.
  7. Remove the steaks from the pan and let them rest for 5 minutes before serving. If you like, drizzle some balsamic glaze over the roll ups too.


I usually serve 2 roll ups per person for a total of 4 servings.


Serving: 1 roll up | Calories: 182kcal | Carbohydrates: 7g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 356mg | Potassium: 496mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4250IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 3mg

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