Flank Steak and Roasted Pepper Roll-Ups
Serves 10 to 12
Time 3 hr 15 min
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.
Special Diets:
Ingredients
- 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 1/2 cup baby arugula
- 2 roasted red peppers, cut into 1-inch long, 1/2-inch wide strips
Method
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 against the grain as thinly as you can without shredding it.
Working with one at a time, arrange 2 to 3 arugula leaves alongside each slice of steak (enough to cover).
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 carbohydrates (0g dietary fiber, 1g sugar), 7g protein.
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.
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Ingredients
- 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 1/2 cup baby arugula
- 2 roasted red peppers, cut into 1-inch long, 1/2-inch wide strips