STEAK SUMMER ROLLS

Steak Summer Rolls image

The sheer rice wrappers are like windows, revealing the colorful layers of veggies, noodles and steak inside these refreshing rolls. A mandoline or Japanese slicer makes easy work of slicing ingredients paper thin (or use a very sharp knife).

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 8 summer rolls (2 per person)

Number Of Ingredients 14

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Ingredients

1/2 cup plain 2% Greek yogurt
1 tablespoon chopped fresh dill
1 small Persian cucumber, grated
Kosher salt and freshly ground black pepper
2 ounces rice vermicelli
1/2 small red onion, cut into 1/4-inch-thick rounds (keep the rounds intact)
One 10- to 12-ounce boneless strip steak
Kosher salt and freshly ground black pepper
Eight 8-inch spring roll rice wrappers
6 red radishes, thinly sliced on a mandoline
1/2 cup fresh flat-leaf parsley leaves, dill leaves or a combination
1 medium carrot, thinly sliced on a mandoline
1 small Persian cucumber, thinly sliced on a mandoline
6 cups baby spinach leaves

Steps:

For the dip: Combine the yogurt, dill, cucumber, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Cover and refrigerate until ready to serve.
For the summer rolls: Prepare the rice vermicelli according to the package directions. Drain, pat dry and set aside.
Preheat an outdoor grill or a grill pan to medium high.
Grill the onions until charred, about 3 minutes per side. Separate the onion rounds into individual rings.
Sprinkle the steak with salt and pepper. Grill until nicely charred and medium rare, 4 to 5 minutes per side. Let rest for 10 minutes, then trim and slice on the bias and against the grain into 24 long strips.
Build the summer rolls: Fill a large bowl with water. Working one at a time, submerge a rice wrapper in the water until pliable. Lay out on a paper towel. Arrange a row of radishes in the center of the wrapper. Put a row of the herbs on one side and a row of alternating carrots and cucumbers on the other. Top all the veggies with a single layer of spinach, then 3 slices of steak, 3 small onion rings and one-eighth of the noodles. Top with another single layer of spinach leaves. Fold in the sides and roll up like a burrito. Cover with a damp paper towel. Repeat with the remaining ingredients. Serve with the dip on the side.

Nutrition Facts : Calories 330, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 55 milligrams, Sodium 310 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams, Sugar 4 grams

*** Explore more Steak Summer Rolls Recipes »

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Tem 2k2 Vlog

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I'm not a huge fan of steak, but these summer rolls were amazing! The flavors were so well-balanced.

Heather Perigen

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These summer rolls are a great way to get your kids to eat their vegetables.

Puneet Kaur

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These are so delicious and refreshing! I love the combination of flavors and textures.

Laarni Perez

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I made these summer rolls for a picnic and they were perfect! They're easy to transport and they hold up well in the heat.

Marisol Hernandez

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These summer rolls are a great way to use up leftover steak. They're also a healthier alternative to traditional spring rolls.

Jermaine Williams

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I've made this recipe several times and it's always a crowd-pleaser. The steak is always tender and flavorful and the rolls are so refreshing. I love to serve them with a dipping sauce made from hoisin sauce, rice vinegar, and sesame oil.

Bash Milez

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These steak summer rolls were a hit at my last party! They were so easy to make and everyone loved them. I used flank steak, but I think any type of steak would work well.

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