Recipe Tip: Grilled Steak Roulades with Courgettes and Bell Peppers
Top Recipe. All ingredients and tips for getting it right. Beef roulades can be cooked briefly on the grill or in a pan – and are ready in no time!
- 1 tablespoonolive oil, plus extra for brushing
- 2shallot, chopped
- 2bell peppers, red and yellow, sliced
- 2zucchini, sliced into thin sticks
- 1spring onions, chopped
- 2 tablespoonsoy sauce
- 1 tablespoonmaple syrup
- 1dash of lemon juice
- 8minute steaks from the rump, 100 g each
Step 1Heat the olive oil in a frying pan (use one with a lid) and gently fry the shallot.
Step 2Add 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.
Step 3Flatten the steaks a little using a meat mallet (or rolling pin).
Step 4Divide the vegetables evenly among the steaks and wrap the steaks around the vegetables to enclose.
Step 5Secure with toothpicks and season with salt and pepper.
Step 6Heat 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.
Step 7Remove the toothpicks and serve on saffron risotto (cooked nice and al dente and liquid – 'all'onda', as the Italians say).
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