This dish is sure to please the whole family. Cheesy and herbed steak roll-ups lie on a bed of spiced cauliflower rice. It’s healthy, moreish, and low-carb, and the mixture of protein and veggies will keep you fueled up for the day with.
For this recipe, flank steak cut lengthwise is used, making it easy to roll up. Get your kids involved to help roll up the steak with the cheese for a fun and interactive family activity. Steak is one of the most protein-rich foods, and the high heme iron concentration can help prevent iron deficiency. It also pairs perfectly with light and fresh cauliflower rice.
You’ll notice a nice golden sear develops after placing the steak rolls on the skillet. The slightly charred flavor compliments the melty mozzarella cheese. We like to use mozzarella cheese as it melts and stretches well, but you can always substitute it for a different cheese based on your taste preferences. Cheddar or brie can be good alternatives!
The cauliflower rice is nicely spiced and provides a slight kick with a jalapeno. If you’re good with spice, add an extra jalapeno. If you don’t like spicy food, take it out. The best part of this recipe is how easy it is to substitute ingredients based on what you want.
Yields 4 servings of Keto Steak Rollups with Mexican Cauliflower Rice
The Preparation
- 12 ounce flank steak
- 1 tablespoon butter, melted
- 2 teaspoon fresh garlic, minced
- 1/4 cup fresh parsley, chopped
- 3/4 cup shredded mozzarella
- Salt and pepper to taste
- 400 gram cauliflower, riced
- 3 tablespoon olive oil
- 1/2 medium yellow onion, minced
- 1/2 medium red bell pepper, diced
- 1 medium jalapeno pepper, de-seeded + minced
- 2 teaspoon fresh garlic, minced
- 1 teaspoon cumin
- 1 tablespoon tomato paste
- 3 tablespoon fresh cilantro, for garnish
The Execution
1. Measure out and prepare all the ingredients.
2. In a bowl, combine the melted butter, minced garlic, parsley, and salt and pepper.
3. Lay the flank steak out on a cutting board. Drizzle with the butter mixture and spread evenly.
4. Add the shredded mozzarella cheese.
5. Roll up the steak and pin it with toothpicks. Cut the steak against the grain to form the rollups.
6. In a skillet over medium to high heat, remove the toothpicks, and add the rollups and cook until the steaks turn a nice golden color or about 3-4 minutes per side. Remove from skillet.
7. With the same skillet, add olive oil. Add in the onion, garlic, bell pepper, and jalapeno. Cook and stir until fragrant.
8. Stir in the cauliflower rice. Let cook for 3-4 minutes, stirring constantly. Add in the cumin and tomato paste. Stir well.
9. Add the steak rollups back into the pan to let them heat up again.
10. Top with parsley. Serve and enjoy!
This makes a total of 4 servings of Keto Steak Rollups with Mexican Cauliflower Rice. Each serving comes out to be 386 calories, 25.4g fat, 5.8g net carbs, and 31.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 12.00 ounce flank steak | 653 | 27.9 | 0 | 0 | 0 | 95.3 |
| 1.00 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 2.00 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 0.25 cup fresh parsley | 5 | 0.1 | 1 | 0.5 | 0.5 | 0.5 |
| 0.75 cup shredded mozzarella | 252 | 18.5 | 1.9 | 0 | 1.9 | 18.5 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 400.00 gram cauliflower | 92 | 2 | 16.4 | 9.2 | 7.2 | 7.2 |
| 3.00 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 0.50 medium yellow onion | 21 | 0.1 | 4.8 | 0.7 | 4.1 | 0.6 |
| 0.50 medium red bell pepper | 18 | 0.2 | 3.5 | 1.2 | 2.3 | 0.6 |
| 1.00 medium jalapeno pepper | 4 | 0.1 | 1 | 0.4 | 0.6 | 0.1 |
| 2.00 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 1.00 teaspoon cumin | 8 | 0.5 | 0.9 | 0.2 | 0.7 | 0.4 |
| 1.00 tablespoon tomato paste | 13 | 0.1 | 3.1 | 0.7 | 2.4 | 0.7 |
| 3.00 tablespoon fresh cilantro | 1 | 0 | 0.1 | 0.1 | 0 | 0.1 |
| Totals | 1544 | 101 | 36.3 | 13.2 | 23.1 | 124.7 |
| Per Serving (/4) | 386 | 25.4 | 9.1 | 3.3 | 5.8 | 31.2 |
Keto Steak Rollups with Mexican Cauliflower Rice
Ingredients
- 12 ounce flank steak
- 1 tablespoon butter melted
- 2 teaspoon fresh garlic minced
- ¼ cup fresh parsley chopped
- ¾ cup shredded mozzarella
- Salt and pepper to taste
- 400 gram cauliflower riced
- 3 tablespoon olive oil
- ½ medium yellow onion minced
- ½ medium red bell pepper diced
- 1 medium jalapeno pepper de-seeded + minced
- 2 teaspoon fresh garlic minced
- 1 teaspoon cumin
- 1 tablespoon tomato paste
- 3 tablespoon fresh cilantro for garnish
Instructions
- Measure out and prepare all the ingredients.
- In a bowl, combine the melted butter, minced garlic, parsley, and salt and pepper.
- Lay the flank steak out on a cutting board. Drizzle with the butter mixture and spread evenly.
- Add the shredded mozzarella cheese.
- Roll up the steak and pin it with toothpicks. Cut the steak against the grain to form the rollups.
- In a skillet over medium to high heat, remove the toothpicks, and add the rollups and cook until the steaks turn a nice golden color or about 3-4 minutes per side. Remove from skillet.
- With the same skillet, add olive oil. Add in the onion, garlic, bell pepper, and jalapeno. Cook and stir until fragrant.
- Stir in the cauliflower rice. Let cook for 3-4 minutes, stirring constantly. Add in the cumin and tomato paste. Stir well.
- Add the steak rollups back into the pan to let them heat up again.
- Top with parsley. Serve and enjoy!
