Ingredients

For the Flank Steak Rolls

  • 1.5 lbs (680g) flank steak, trimmed
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 medium zucchini, cut into thin strips
  • 1 medium carrot, julienned
  • 2 green onions, sliced lengthwise
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • 8-10 wooden skewers, soaked in water for 30 minutes

For the Sriracha-Lime Glaze

  • 2 tbsp sriracha sauce
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp lime zest
  • 1 tbsp olive oil

Equipment

  • Grill (charcoal or gas) or grill pan
  • Meat mallet or rolling pin
  • Kitchen twine (optional)
  • Small bowl for glaze
  • Basting brush

Instructions

Preparation

  1. Prepare the Steak: Place the flank steak on a cutting board. If uneven, pound it to an even 1/4-inch thickness using a meat mallet or rolling pin. Slice the steak against the grain into 4-5 long strips, each about 2-3 inches wide.
  2. Marinate the Steak: In a bowl, combine soy sauce, sesame oil, minced garlic, black pepper, and salt. Rub this mixture evenly over the steak strips. Cover and refrigerate for 30 minutes.
  3. Prepare the Vegetables: While the steak marinates, slice the bell peppers, zucchini, carrot, and green onions into thin, uniform strips for easy rolling.

Assembly

  1. Assemble the Rolls: Lay a steak strip flat. Place a small handful of mixed vegetables (bell peppers, zucchini, carrot, and green onions) at one end of the strip. Roll the steak tightly around the vegetables, securing with a soaked wooden skewer or kitchen twine. Repeat for all strips.
  2. Prepare the Glaze: In a small bowl, whisk together sriracha, lime juice, honey, soy sauce, lime zest, and olive oil until smooth. Set aside.

Cooking

  1. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/200°C). If using a grill pan, heat over medium-high with a light coating of oil.
  2. Grill the Rolls: Place the steak rolls on the grill, seam-side down. Grill for 3-4 minutes per side, turning once, until the steak reaches an internal temperature of 135°F (57°C) for medium-rare. Brush the rolls with the sriracha-lime glaze during the last 2 minutes of grilling, turning to coat evenly.
  3. Rest the Rolls: Remove the rolls from the grill and let them rest for 5 minutes to allow juices to redistribute.

Serving

  1. Slice and Serve: Remove skewers or twine (if used). Slice the rolls into 1-inch rounds for a beautiful cross-section presentation, or serve whole. Drizzle with any remaining glaze, if desired.
  2. Garnish (Optional): Garnish with chopped cilantro or extra lime zest for added freshness.

Serving Suggestions

  • Serve with jasmine rice, quinoa, or a side of grilled corn.
  • Pair with a light cucumber salad to balance the spice.
  • Offer extra sriracha-lime glaze on the side for dipping.

Notes

  • Make-Ahead: The steak can be marinated and the glaze prepared up to 24 hours in advance. Assemble rolls just before grilling.
  • Vegetable Variations: Substitute or add vegetables like asparagus, mushrooms, or spinach based on preference.
  • Spice Level: Adjust sriracha in the glaze to taste for milder or spicier flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid overcooking.

Nutritional Information (Approximate per serving, assuming 4 servings)

  • Calories: 380 kcal
  • Protein: 38g
  • Fat: 18g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugar: 8g

Enjoy your Sriracha-Lime Flank Steak Rolls, packed with bold flavors and perfect for a summer grill session!