Steak Roll Recipe

Marinate steak

Pat the steak dry with paper towels. In a shallow dish combine 1.5 tbs olive oil, minced garlic, chopped rosemary, thyme, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbs soy sauce and 1 tsp brown sugar. Rub the mixture all over the steak, cover and refrigerate for 20–30 minutes (or up to 2 hours for more flavor).

Cook steak

Heat a heavy skillet or grill pan over medium-high heat until very hot. Add a little oil if pan is dry. Sear the steak 3–4 minutes per side for medium-rare (internal ~130–135°F / 54–57°C), adjusting time for thickness. Remove steak to a cutting board and let rest 8–10 minutes so juices redistribute.

Slice steak

Using a sharp knife, slice the steak very thinly against the grain into strips roughly 1/4-inch wide. Toss the slices briefly with any resting juices on the board to keep them moist.

Sauté vegetables

While the steak rests, melt 1 tbs butter in a skillet over medium heat. Add sliced onion and red pepper and sauté 4–6 minutes until softened and lightly caramelized. Add the chopped spinach, cook 1–2 minutes until wilted. Remove from heat and let cool slightly. Season with a pinch of salt and the 1/2 tsp lemon juice to brighten flavors.

Prepare cheese spread

In a small bowl combine the softened goat or cream cheese and grated parmesan until smooth. If needed, loosen with 1/2 tsp water or milk so it spreads easily. Taste and adjust salt/pepper lightly.

Assemble rolls

Lay a tortilla or flatbread on a clean surface. Spread about 1/2 oz (roughly 1 tbs) of the cheese mixture in a thin layer over the center of the tortilla, leaving 1-inch border. Spoon about 2–3 tbs of the sautéed vegetables lengthwise down the center. Arrange a quarter of the sliced steak on top of the vegetables in an even layer. Fold the short ends inward slightly, then tightly roll from one long edge to the other to form a compact roll. Secure with toothpicks if needed. Repeat with remaining tortillas and fillings (makes 4 rolls).

Pan-grill rolls

Heat a large skillet or griddle over medium heat and brush with the remaining olive oil or melted butter. Place the rolls seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until tortillas are golden and crisp and the cheese inside is warm. Rotate to get even color, about 6–8 minutes total.

Serve

Transfer rolls to a cutting board and let rest 1 minute. Remove toothpicks if used. Slice each roll in half on the diagonal or serve whole. Serve immediately, optionally with mustard, chimichurri, or a small side salad.