Flank Steak and Roasted Pepper Roll-Ups

Flank Steak and Roasted Pepper Roll-Ups

Serves 10 to 12

Colorful and attractive, these elegant roll-ups take very little preparation. Since they're so easy to eat they make for perfect hors d'oeuvres.

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 (3/4- to 1-pound) flank steak
  • 1 small bunch arugula, stems removed
  • 3 roasted red peppers, cut into 1-inch long, 1/2-inch wide strips
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Whisk together oil, vinegar, salt and pepper in a wide, shallow dish. Add steak, turn to coat, cover and refrigerate for 2 to 4 hours, turning a few times to evenly distribute marinade.

Preheat broiler. Broil steak on a baking sheet for 8 minutes on each side. Remove from oven and set aside to let sit for 30 minutes. Slice steak as thinly as you can slice without shredding it. Working with one at a time, arrange an arugula leaf alongside each slice of steak. Fold the red pepper in half lengthwise, then place it about one-third of the way from the bottom of the steak and arugula. Roll up from that end and secure with a toothpick. Transfer to a serving platter as done.

Nutritional Info: 
Per Serving:100 calories (70 from fat), 7g total fat, 1.5g saturated fat, 10mg cholesterol, 70mg sodium, 2g carbohydrate (0g dietary fiber, 1g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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