Now that’s a wrap….a Steak Wrap!

Amaze your friends and family with this Paleo grain-free and colorful steak dinner steakwrapjpgthat won’t render you broke or take hours to make?  Quick, colorful, and all wrapped up for your convenience, these juicy steak rolls are packed with vegetables and finished off with a tangy-sweet balsamic glaze. Adding basil and oregano without a pile of tomatoes gives them a very fresh Italian flavor. Pile a few of them on your plate for dinner, or pull out a big platter for a party food or an appetizer. They’re a great size for kids, and having a bunch of smaller rolls makes it easy to accommodate everyone’s appetite.

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Steak Wrap
Serves 4
A quick and tasty balsamic Paleo steak wrap!
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  1. 1 pound grass-fed skirt steak
  2. 1/2 a medium onion
  3. 1 carrot
  4. 1 portobello mushroom cap
  5. 1 bell pepper
  6. 1 zucchini
  7. 1 teaspoon garlic
  8. 3 tablespoons coconut aminos
  9. 3 tablespoons balsamic vinegar
  10. 2 tablespoons olive oil
  11. Black pepper to taste
  12. 4 toothpicks
  1. Begin by slicing skirt steaks in half so that each steak is 5 inches long.
  2. Using a meat mallet, pound each skirt steak until they are at least 3 inches wide.
  3. Combine 2 tablespoons balsamic vinegar and 2 tbsp coconut aminos is a mixing bowl. Place steaks in mixture and toss with hands to coat each steak. Cover and marinate for 30 minutes to 2 hours in refrigerator.
  4. In the meantime, slice vegetables into thin strips. We will use approximately 1/3 cup of each vegetable.
  5. Heat a skillet over medium heat with 2 tablespoons olive oil. Add veggies, 1 tablespoon coconut aminos, 1 tablespoon balsamic vinegar and garlic. Sauté for 7 minutes, until slightly tender.
  6. Once skirt steaks have marinaded, evenly distribute veggie mixture in the center of each skirt steak using tongs.
  7. Fold each side towards the center and secure with a toothpick.
  8. Heat grill or pan over high heat. Allow surface to become very hot. Season steak with cracked black pepper. Place skirt steaks on pan or grilling surface and cook 3 minutes. Use tongs to carefully turn to other side and cook 3 additional minutes.
  9. Serve hot.
My Healthy Paleo

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