Marinated Steak and Bell Pepper Rolls Ups

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I seriously absolutely completely 100% loved my birthday this year. There was nothing extravagant about it, I just did exactly what I wanted to do. I went to Snooze and had a nutella banana pancake, I cuddled with my little puppy, I got my nails done, I watched probably 6 episodes of Jersey Shore (the 2nd season), I got to hang out with the lovely boyfriend who came home early from work to see me, I ate a cupcake for lunch, I had an incredibly hard birthday workout, I got to go to dinner at Pinche Tacos with my best friend Laura, I got to try on 4 bags of awesome clothes like Lululemon workouts clothes that my girlfriend Andrea was giving away, meaning I got almost a full new wardrobe, and I got tipsy off of champagne that my friend Jeremy bought me for a post workout drink. The day was perfect. I think my year of 25 was my favorite one yet, so I’m pretty excited for this next year. Other than having to find my own health insurance finally. That’s just annoying.

So let’s talk about this lovely birthday workout I did the other day at CrossFit Broadway. I told our owner that I wanted to have squat snatches, running, burpees and double unders in the workout. All things I love. The only thing I am decent at are double unders. I don’t mess up on those very often. Everything else, blah. But I love trying to push myself through those workouts. So this is how it looked:

3 Rounds For Time Of:
200m Run
7 Snatch (135/95)

At 9 mins:
3 Rounds For Time Of:
20 Burpees
60 Double Unders

At 18mins:
3 Rounds For Time Of:
200m Run
7 Snatch (135/95)

So this is what’s fun about this workout: If you finish before that 9 minutes or 18 minutes, you get to rest. If you don’t, you have to go straight in to the next part of the workout and we just write down how many reps you finished. So it’s an incentive to finish so you can rest before the next workout. Well, I rarely do prescribed workouts anymore, because I would just rather go lighter, but I decided I would do the 95# that day because it was my bday and that would look bad if I didn’t. It was rather uncomfortable. I haven’t felt that awful feeling in a workout when you’re getting chills even thought you’re really hot. It’s a weird, weird feeling if you’ve never experienced it. I promise you, you’re not missing out if you haven’t. It’s awful. Either way, I hands down LOVED the workout and loved pushing myself a little bit harder when I usually don’t.

Oh don’t forget! Only 4 days left for the Primal Life Kit!! Remember that’s over 49 paleo products such as ecookbooks, discounts   for products like epic bar and primal life organics, and meal plans thanks to Mark Sisson all for the price of $39! That is a $1500  deal for 97% off! Pretty damn rad. Don’t miss it! Get it here before it’s gone!!

Marinated Steak and Bell Pepper Rolls Ups

0.0 rating
PREP 1 hour
COOK 40 mins
TOTAL 1 hr 40 mins
Yields 4-6

INGREDIENTS :

  • 1 pound flank steak or skirt steak, thinly sliced against the grain
  • 3 tablespoons olive oil
  • 1/2 cup Steve's Paleo Chef Steak Sauce
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 tablespoons butter, divided
  • 1 red bell pepper, seeds removed and thinly sliced
  • 1 orange bell pepper, seeds removed and thinly sliced
  • 1 yellow bell pepper, seeds removed and thinly sliced
  • 1/2 large red onion, thinly sliced
  • toothpicks

DIRECTIONS :

  1. Thinly slice steak against the grain, truly as thinly as possible (this will make for easier roll ups). Place the steak in a large shallow bowl then cover with olive oil, steak sauce, garlic powder, and salt and pepper. Toss the steak to cover with sauce and spices. Cover bowl and place in fridge for 1+ hour.
  2. After 1 hour in the fridge, remove from fridge and place on counter to come to room temperature.
  3. While meat settle, place a large sauté pan over medium heat. Add 1 tablespoon of butter to the pan, then add sliced peppers and onion along with a bit of salt and pepper. Cook until veggies are a bit soft and well coated, then remove from pan and set aside to cool.
  4. Now you'll need put together the roll ups: you'll want to wrap 2 pieces of thin meat around a clump of the vegetable, meaning about 5-6 slices of different veggies. So place two slice of meat on a cutting board or plate right beside each other, then place the veggies on top of the meat, creating a plus sign with meat and veggies, then wrap the meat around the veggies any way you'd like, just make sure to get lock the meat in place by pressing a toothpick through the ends.
  5. Repeat until all veggies and meat are gone.*
  6. Place the large sauté pan back over medium heat and add the last tablespoon of butter to it.
  7. Once pan is very hot and coated, add 4-5 roll ups to the pan toothpick side down first (be sure not to crowd the pan to help create a good sear on all the roll ups). Cook on all sides of the meat until meat is golden brown.
  8. Repeat with all roll ups.
  9. Eat up! Don't forget to remove the toothpick before you eat it! Your guests would most likely not enjoy that part.

by

INGREDIENTS :

  • 1 pound flank steak or skirt steak, thinly sliced against the grain
  • 3 tablespoons olive oil
  • 1/2 cup Steve's Paleo Chef Steak Sauce
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 tablespoons butter, divided
  • 1 red bell pepper, seeds removed and thinly sliced
  • 1 orange bell pepper, seeds removed and thinly sliced
  • 1 yellow bell pepper, seeds removed and thinly sliced
  • 1/2 large red onion, thinly sliced
  • toothpicks

DIRECTIONS :

  1. Thinly slice steak against the grain, truly as thinly as possible (this will make for easier roll ups). Place the steak in a large shallow bowl then cover with olive oil, steak sauce, garlic powder, and salt and pepper. Toss the steak to cover with sauce and spices. Cover bowl and place in fridge for 1+ hour.
  2. After 1 hour in the fridge, remove from fridge and place on counter to come to room temperature.
  3. While meat settle, place a large sauté pan over medium heat. Add 1 tablespoon of butter to the pan, then add sliced peppers and onion along with a bit of salt and pepper. Cook until veggies are a bit soft and well coated, then remove from pan and set aside to cool.
  4. Now you'll need put together the roll ups: you'll want to wrap 2 pieces of thin meat around a clump of the vegetable, meaning about 5-6 slices of different veggies. So place two slice of meat on a cutting board or plate right beside each other, then place the veggies on top of the meat, creating a plus sign with meat and veggies, then wrap the meat around the veggies any way you'd like, just make sure to get lock the meat in place by pressing a toothpick through the ends.
  5. Repeat until all veggies and meat are gone.*
  6. Place the large sauté pan back over medium heat and add the last tablespoon of butter to it.
  7. Once pan is very hot and coated, add 4-5 roll ups to the pan toothpick side down first (be sure not to crowd the pan to help create a good sear on all the roll ups). Cook on all sides of the meat until meat is golden brown.
  8. Repeat with all roll ups.
  9. Eat up! Don't forget to remove the toothpick before you eat it! Your guests would most likely not enjoy that part.

by

 

PaleOMG Marinated Steak & Bell Pepper Roll Ups

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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24 thoughts on “Marinated Steak and Bell Pepper Rolls Ups”

  1. My kind of recipe! I buy at least 3-4 bell peppers and onions a week because I add them to pretty much anything & everything.

    Glad your birthday was awesome by the way! The low key ones are always the best because you can relax and don’t have the pressure of trying to fit in too many things with too many people.

    1. Tip: depending on where you shop, the butcher counter will usually do this for you.
      Anytime I know my meat needs to be sliced in any fashion, I ask my butcher to do it. Saves me time – and fingers 🙂

        1. Another neat trick is to freeze the meat for a few hours until the outside starts to firm up, and THEN slice it. Helps give you nice thin slices!

  2. this looks amazing I’m definitely trying it! do you happen to have a recipe for a grilled shrimp taco? I’ve been craving them and not exactly sure how to make them paleo

  3. Hi Juli! I’ve been following and trying your recipes for quite a while now and I love them! I go to the beach a lot and I get hungry and my options aren’t anywhere close to healthy. I was wondering if you could maybe write a post about on the go lunches or snacks for long beach days, I would really appreciate it!!

  4. Amazing! The presentation here is great. I would probably just make a stir fry next time though. I used a different steak sauce for now since I didn’t have to order it. Highly recommend!

  5. Jennifer Furtado

    Hi! I have all the ingredients except the steak sauce.. Is there anything u can recommend for me to use.. I don’t have any kind of steak sauce at home but I have worshishire sauce.. Thanks I love all ur recipies!!

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