Umami Steak Roll Ups

Umami steak is extra delicious with the infusion of coconut aminos.  Makes a great quick and easy weeknight meal that feels satisfying.

 

Whole30, Paleo, Gluten Free, Keto

 

Prep Time: 15 minutes + 2 Hours Marinating

Cook Time: 20 Minutes

Yield: 4 Servings (2 pieces per serving)

 

INGREDIENTS

 

1.5 pounds Flank Steak

½ Red Onion, thinly sliced

½ Red Bell Pepper, thinly sliced

½ Yellow Bell Pepper, thinly sliced

8 Spears Asparagus, cut in half

2 tbsp Avocado Oil

8 Toothpicks

 

Umami Steak Marinade:

¼ cup Noble Made Coconut Aminos

2 tbsp Avocado Oil

2 cloves Garlic, minced

1 tsp Onion Powder

½ tsp Sea Salt

1 tsp Dried Thyme

 

INSTRUCTIONS

  1. In a mixing bowl, combine marinade ingredients: Noble Made Coconut Aminos, avocado oil, garlic, onion powder, sea salt thyme.
  2. Cut flank steak into 8 even pieces that are about 3-4 inches long and 2-3 inches wide. This does not have to be exact but get them all as even as possible.
  3. Add flank steak to bowl with marinade and toss until all steak is coated. Cover and marinate in fridge for 2-24 hours.
  4. Assemble steak rollups by adding an even mix of pepper, onion and one piece of asparagus to the middle of each piece of steak. Roll up vegetables with steak and secure with toothpicks. You can use a variety of vegetables.
  5. Heat up 2 tbsp avocado oil in large skillet over medium high heat. Once oil is hot, add steak roll-ups and cook 2-3 minutes on each side or until desired temperature of steak is reached. Remove toothpicks and serve hot.

 

This recipe was created by Valerie Skinner of Thyme and JOY.