Grilled Steak Roulades with Courgettes and Bell Peppers
Grilled Steak Roulades with Courgettes and Peppers
© Lena Staal
Grilled Steak Roulades with Courgettes and Peppers
© Lena Staal
Ingredients
1
tablespoon
olive oil, plus extra for brushing
2
shallot, chopped
2
bell peppers, red and yellow, sliced
2
zucchini, sliced into thin sticks
1
spring onions, chopped
2
tablespoon
soy sauce
1
tablespoon
maple syrup
1
dash of lemon juice
8
minute steaks from the rump, 100 g each
salt
pepper
- Heat the olive oil in a frying pan (use one with a lid) and gently fry the shallot.
- Add the vegetables, soy sauce and maple syrup, stir, cover and cook for 10–12 minutes. Season with a little lemon juice, take off the heat and leave to cool.
- Flatten the steaks a little using a meat mallet (or rolling pin).
- Divide the vegetables evenly among the steaks and wrap the steaks around the vegetables to enclose.
- Secure with toothpicks and season with salt and pepper.
- Heat the grill or a large grill pan over a high heat, brush the roulades with a little olive oil and grill for a few minutes on all sides until nicely browned.
- Remove the toothpicks and serve on saffron risotto (cooked nice and al dente and liquid – 'all'onda', as the Italians say).
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