Gazpacho Inspired Steak Roll

Gazpacho Inspired Steak Roll

Gazpacho is a soup {usually served cold} made with tomatoes, cucumbers, bell peppers, onion, and garlic. It is very popular in Spanish cuisine, especially during the summer months because it’s so refreshing. This is a recipe for flank steak with gazpacho ingredients all rolled up inside. I’m not sure if my photo does it justice {I am not a photographer by any means!} but trust me when I say it’s tasty.

I have this old grilling cookbook for A-1 Steak Sauce where I found this idea, but I have changed the recipe quite a bit so it’s pretty much my own now. I have also taken the extra filling and made a chutney that you serve on top of the slices. This recipe is made for the grill, but it can also be pan-fried or broiled.

Start by chopping up all your vegetables…

gazpacho steak roll - veggies

Butterfly and pound out your flank steak for easier rolling…
{I put some plastic wrap over the meat before pounding it out.}

gazpacho steak roll - pounding out

Season with salt and pepper and lime juice. Spread steak sauce over the meat, then evenly spread the slightly cooked veggies on top…

gazpacho steak roll - filling

Roll up the steak {this is tricky!} and tie it up with kitchen string or use toothpicks…

gazpacho steak roll - tied

Grill, slice, and enjoy!

Gazpacho Inspired Steak Roll with Chutney Topping

1  3/4 to 2 lb. Flank Steak, butterflied
1 clove garlic, minced
1 cup chopped green bell pepper (1 pepper)
1 cup chopped red bell pepper (1 pepper)
1 cup chopped English cucumber (about 1/2 of the long, ridgy kind)
1/2 cup chopped red onion (1 small or 1/2 med-large)
1/2 cup chopped celery (1-2 stalks, depending on size)
1 cup cherry or grape tomatoes, chopped
Juice of 1 lime
Salt and pepper to taste
1/3 cup, plus 1/4 cup A-1 Steak Sauce (or other brand you prefer)
2 tablespoons olive oil
Kitchen string or toothpicks

1. Chop up the garlic, bell peppers, cucumber, onion, celery, and tomatoes. Saute them in 2 tbsp. olive oil over medium to med-high heat to soften up a bit – about 5-8 minutes. Season with salt and pepper to taste.

2. While the veggies are cooking, unroll flank steak and pound out a little to even out and make thinner. {If your steak is already butterflied before packaging, you will just need to unroll it and pound away. If it’s not, you will need to butterfly it yourself.}

3. Salt and pepper the steak to taste. Squeeze the juice of 1 lime over the meat. Spread 1/3 cup steak sauce evenly to coat.

4. Spread about half of your slightly cooked gazpacho filling on top of the steak sauce, making it as even as possible. Set aside the pan with the other half of the gazpacho filling.

5. With cotton kitchen string or toothpicks ready, start rolling up the meat. Start with the shorter side. Keep it as tight as you can. Some filling will fall out and that’s okay. Just put the casualties back in the pan with the other half of the veggies. Tie it up or use toothpicks to secure. I used string in 3 places along the short side and then one piece around the long side. You might know that fancy way to tie up meat – as you can see I don’t. If you use toothpicks, you may need a lot of them and make sure they are sturdy ones.

6. Grill over medium heat for 30-40 minutes, turning occasionally until done to your liking. Make sure to let the meat rest for a few minutes.

7. While your meat is grilling, turn the heat back on the other half of the gazpacho filling. Add in 1/4 cup steak sauce and 1/4 cup water {or beef broth}. If needed, season with salt and pepper. Cook this mixture down a bit more. How long you cook it is going to depend on your taste. If needed, you can add more liquid, but it should resemble a chutney.

8. After your meat is done and has rested for a few, slice it and remove the string {or toothpicks}. Serve with the gazpacho chutney on top and enjoy!


7 thoughts on “Gazpacho Inspired Steak Roll

  1. Man, those look amazing! I always get hungry when I visit your site. 🙂

    I’d probably need an assist to tie up the steak like that. Did you grab a someone to help you or did you juggle it on your own? It’s impressive either way.

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