Minute steak rolls with seasonal veg recipe
Try this delicious meaty starter for your next dinner party or festive feast. Quick-cook minute steaks are wrapped around a roasted vegetable filling to create gorgeous little parcels your guests will love. Serve with a simple salad garnish for an easy, yet elegant, starter.
See method- Serves 6
- 20 mins to prepare and 45 mins to cook
- 145 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 300g thin cut beef steaks
- 2 garlic cloves
- 2 sprigs fresh thyme, leaves picked
- 1 lemon, ½ juiced and ½ cut into wedges to serve
- rocket, to serve (optional)
For the filling
- 200g parsnips, peeled and cut into thin sticks
- 200g celeriac, peeled and cut into thin sticks
- 200g butternut squash, peeled and cut into thin sticks
- 150g carrots, peeled and cut into thin sticks
- 3 garlic cloves, unpeeled
- 3 fresh rosemary sprigs
- 1 tbsp olive oil
- 2 tsp clear honey
- squeeze lemon juice
Each serving contains
- Energy
- 610kJ 145.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 10.5gProtein 13.2gFibre 1.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. To make the filling, spread out the parsnips, celeriac, squash and carrots over a large baking tray. Scatter over the garlic and rosemary and drizzle over the oil. Season well and roast for 25 mins or until just starting to soften.
- Remove from the oven and drizzle over the honey and lemon juice. Toss together then return to the oven for another 6-8 mins or until just turning golden and crisp. Discard the garlic cloves and rosemary sprigs.
- Meanwhile, lay the steaks side-by-side on a sheet of nonstick baking paper, cover with another layer of paper and bash with a rolling pin to flatten to about 3mm thick. Peel away the top sheet of paper then slice the steaks into 6 strips (about 15x6cm).
- Lay the strips out flat in a baking dish and drizzle with the oil. Lightly crush the garlic cloves and add to the dish along with the thyme leaves and a little seasoning. Mix well and leave to marinate while the vegetables are cooking.
- To assemble the rolls, lay a slice of steak horizontally on a chopping board and lay a sixth of the cooked vegetable sticks vertically in the middle ndash; they should stick out the top and bottom of the steak. Roll the steak up tightly around the hot vegetables and secure with a cocktail stick. Repeat with all the steak and vegetables to make 6 rolls.
- Heat a frying pan until hot, add the rolls and fry for 4-6 mins or until golden brown all over, using tongs to help colour the rolls on all sides. Carefully remove the cocktails sticks and serve with a handful of rocket and lemon wedge.
- See more Christmas Starter recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
