Minute steak rolls with seasonal veg recipe

  • Serves 6
  • 20 mins to prepare and 45 mins to cook
  • 145 calories / serving
  • Healthy
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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.

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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 – 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.
  6. 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.

  • Ingredients

  • 300g pack beef minute 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
  • Energy 610kj 145kcal 7%
  • Fat 6g 8%
  • Saturates 1g 6%
  • Sugars 6g 7%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 10.5g Protein 13.2g Fibre 1.7g


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