Ingredients

For the Flank Steak Rolls

  • 1.5 lbs (680g) flank steak
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 medium carrot, julienned
  • 1 small zucchini, julienned
  • 1 cup fresh spinach leaves
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • Kitchen twine or toothpicks for securing rolls

For the Sriracha-Lime Glaze

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

Equipment

  • Grill (charcoal or gas) or grill pan
  • Meat mallet (optional, for tenderizing)
  • Small bowl for glaze
  • Basting brush
  • Sharp knife
  • Cutting board

Preparation Steps

  1. Prepare the Flank Steak
    • Place the flank steak on a cutting board. If needed, use a meat mallet to pound it to an even 1/4-inch thickness for easier rolling.
    • Season both sides with salt, black pepper, and soy sauce. Drizzle with olive oil and rub in the minced garlic. Let it marinate at room temperature for 15-20 minutes.
  2. Prepare the Vegetables
    • Julienne the red bell pepper, yellow bell pepper, carrot, and zucchini into thin, matchstick-sized strips (about 3-4 inches long).
    • Wash and pat dry the spinach leaves.
  3. Assemble the Rolls
    • Lay the flank steak flat with the grain running horizontally. Arrange a layer of spinach leaves evenly over the steak, leaving a 1-inch border on all sides.
    • Place the julienned vegetables in a tight, even layer over the spinach, aligning them parallel to the grain of the meat.
    • Starting from one long side, tightly roll the steak into a log, encasing the vegetables. Secure the roll with kitchen twine at 1-inch intervals or use toothpicks to hold it together.
  4. Make the Sriracha-Lime Glaze
    • In a small bowl, whisk together sriracha, lime juice, honey, lime zest, olive oil, and soy sauce until smooth. Set aside.
  5. Grill the Steak Rolls
    • Preheat your grill to medium-high heat (about 400°F/200°C). If using a grill pan, heat it over medium-high heat with a light coating of oil.
    • Place the steak roll seam-side down on the grill. Cook for 4-5 minutes per side, rotating to sear all sides, until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
    • During the last 2 minutes of grilling, brush the steak roll generously with the sriracha-lime glaze, turning to coat all sides.
  6. Rest and Slice
    • Remove the steak roll from the grill and let it rest for 5-7 minutes to allow juices to redistribute.
    • Remove the twine or toothpicks and slice the roll into 1-inch thick rounds, revealing the colorful vegetable spiral inside.
  7. Serve
    • Arrange the steak roll slices on a platter. Drizzle with any remaining sriracha-lime glaze or serve it on the side as a dipping sauce.
    • Garnish with fresh cilantro or lime wedges, if desired. Serve with sides like jasmine rice, grilled vegetables, or a light salad.

Tips

  • Make Ahead: The steak can be marinated and the glaze prepared up to 24 hours in advance. Store separately in the refrigerator.
  • Vegetable Variations: Swap in asparagus, green beans, or scallions for different textures and flavors.
  • Spice Level: Adjust the sriracha in the glaze to taste for more or less heat.
  • Doneness: Use a meat thermometer to ensure your preferred doneness (135°F for medium-rare, 140°F for medium).

Nutritional Information (Per Serving, Approx.)

  • Servings: 4
  • Calories: 350 kcal
  • Protein: 38g
  • Fat: 15g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugar: 8g

Enjoy your vibrant and spicy Sriracha-Lime Flank Steak Rolls!