Roll Ups 4 Ways

1. Teriyaki Steak Roll-ups

Ingredients
for 8 roll-ups

1 lb flank steak, or skirt steak
½ cup soy sauce
3 garlics, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon sriracha sauce, optional
1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
1 zucchini, cut into matchsticks
16 stalks asparagus, halved
1 red onion, sliced
sesame seed, for serving, to taste
toothpick, to skewer

Preparation

1. In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
2. Lightly massage the marinade into the steak and cover.
3. Refrigerate 1-4 hours.
4. Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
5. Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
6. Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
7. Roll the steak up over the vegetables and secure it with a toothpick.
8. In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
9. Boil for about one minute, take off the heat, and set aside to use as a glaze.
10. In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
11. Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
12. Cook for about one minute longer and remove from heat. Top with sesame seeds.
13. Enjoy!

2. Three-Cheese Chicken Roll-ups

Ingredients
for 4 servings

2 cloves garlic
2 cups spinach
½ cup ricotta cheese
¼ cup parmesan cheese
4 chicken breasts, thinly sliced
2 eggs, beaten
1 cup seasoned breadcrumbs
1 cup marinara sauce
4 slices mozzarella cheese
fresh basil, chopped
salt and pepper, to taste
pepper, to taste

Preparation

1. Preheat oven to 450°F (230°C).
2. Sauté the garlic and spinach in oil until the spinach wilts. Add the ricotta, parmesan, salt, and pepper, and stir until heated.
3. Salt and pepper the chicken breasts, add the cheese mixture, and roll ‘em up.
4. Dip each chicken breast roll-up in the egg, then the breadcrumbs, and place in a 8×8 (20 x 20 cm) or 9×9 (22 x 22 cm) baking dish seam side down.
5. Bake for 25 minutes.
6. Remove from oven and top with marinara sauce and mozzarella. Bake an additional 5 minutes. Remove from oven and top with basil.
7. Enjoy!

3. Veggie Stuffed Steak Roll

Ingredients
for 6 servings

1 tablespoon oil, plus more for searing
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ white onion, thinly sliced
½ teaspoon salt, plus more seasoning
½ teaspoon black pepper, plus more for seasoning
3 cloves garlic, minced
2 lb flank steak, flattened as much as possible
1 ½ cups spinach
⅓ cup shredded mozzarella cheese
long toothpicks, or short skewers

Preparation

1. Preheat oven to 350°F (180°C).
2. Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes.
3. Season the flank steak on both sides with a good pinch of salt and black pepper.
4. Sprinkle on the spinach in an even layer and top with the sautéed peppers.
5. Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll.
6. Skewer the steak with toothpicks about 1½ inches (4 cm) apart so that the steak will hold its shape.
7. Slice between the toothpicks to create individual steak rolls.
8. Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side.
9. NOTE: To bake the entire steak roll at one time, simply sear each steak roll in a large skillet and transfer to a parchment-lined baking sheet. Once each roll has been seared and transferred to the baking sheet, proceed with steps 10-12.
10. Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness.
11. Let the steak rest for 5 minutes before removing toothpicks.
12. Enjoy!

4. Spinach And Cheese Pork Roll

Ingredients
for 3 servings

HERB AND OLIVE OIL RUB

⅓ cup olive oil
2 tablespoons fresh rosemary
1 tablespoon fresh thyme
2 teaspoons salt
2 teaspoons pepper
3 cloves minced garlic
SPINACH AND CHEESE PORK

1 tablespoon olive oil
3 cloves minced garlic
3 cups spinach
salt, to taste
pepper, to taste
½ cup ricotta cheese
½ cup shredded parmesan cheese
2 teaspoons salt
2 teaspoons pepper
1 ½ lb pork loin, butterflied and pounded flat
VEGETABLE MIX

2 cups carrot
2 cups onion
3 cups potato
olive oil, as needed
salt, to taste
pepper, to taste
SPECIAL EQUIPMENT

cooking twine

Preparation

1. Preheat oven to 425°F (220°C).
2. In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.
3. Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
4. Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
5. Lay out the pork loin, butterfly and pound until flat and even.
6. Spread the spinach and cheese mix on the pork loin.
7. Roll so that the spinach and cheese mix is on the inside. Secure with cooking twine.
8. Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.
9. Spread carrots, onions and potatoes on baking sheet. Drizzle with olive oil and season with salt & pepper. Place rolled pork on top of the bed of carrots, onions and potatoes.
10. Roast at 425°F (220°C) for 45 minutes, or until the internal temperature reads 145°F (65°C) for medium rare or 160°F (70°C) for medium.
11. Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
12. Serve with carrots, onions and potatoes.
13. Enjoy!