Steak And Avocado Rolls Recipes

AVOCADO EGG ROLLS

Steps:

• Heat vegetable oil in large skillet or dutch oven over medium high heat. Line a baking sheet with paper towels and top with a wire cooling rack. Set aside.
• In a bowl, mash 2 of the avocados, dicing the last avocado into small pieces. Stir in lime juice, cilantro, sun dried tomato, red onion, garlic and salt and pepper.
• Place 2 Tbsp avocado mixture in the lower center of an egg roll wrapper. Bring the bottom edge of the wrapper tightly over the filing, fold in the sides, and roll up until the top of the wrapper is reached. Wet fingers in some water and seal edges of egg rolls. Repeat with remaining filling and egg roll wrappers.
• When the oil is 375 degrees F (or when the handle of a wooden spoon is placed in the oil, it bubbles), and working in batches of 3-4, add egg rolls to hot oil, frying until golden brown on all sides, about 2-3 minutes. Remove to prepared cooling rack.
• Add all sauce ingredients to a blender or food processor and pulse until smooth. Pour into dipping bowls and serve with egg rolls.

STEAK-AND-AVOCADO SANDWICH

Steps:

• Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.
• Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.
• Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.

AVOCADO EGG ROLLS

Steps:

• In a large bowl, stir avocados, red onion, sun-dried tomatoes, garlic, half the cilantro, and juice of 1/2 lime and season with salt.
• Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons (max) of the mixture in the center. Fold up the bottom half and tightly fold in the sides. Gently roll, then seal the fold with a couple drops of water. Repeat until filling is all used up.
• In a large skillet, add enough oil to reach 1" up the side of the pan. Heat until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate.
• Make dipping sauce: In a small bowl stir together sour cream, remaining lime juice, remaining cilantro, and hot sauce.
• Serve egg rolls with dipping sauce.

THE BEST AVOCADO EGG ROLLS

Steps:

• In a large skillet heat the olive oil to medium high heat.
• In a medium bowl, add the avocado and mash to desired consistency. Add the onion, tomato, cilantro, garlic powder, lime juice and salt and pepper to taste.
• To make the egg rolls: Place the avocado mixture in the center of each wrapper. Using your finger, rub the edges with water. Bring the bottom edge of the wrapper and roll it tightly over the filling. Fold in the sides and continue to roll up the wrapper and press to seal. Repeat until you have used all of the wrappers.
• Add the. egg rolls to the hot oil and fry until they are golden brown on all sides for about 2-3 minutes. Remove with a metal tong onto a paper towel lined plate. Serve immediately with favorite dipping sauce.

ROLLED FLANK STEAK

Steps:

• Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
• Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
• Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
• Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

PHILLY CHEESE STEAK EGG ROLLS

Steps:

• Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
• In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
• Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

AVOCADO EGG ROLLS WITH A CREAMY CILANTRO RANCH DIP

Steps:

• Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
• Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
• Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
• Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes.
• Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
• Roll up the eggroll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
• Repeat with remaining egg roll wrappers until the avocado mixture is gone.
• Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
• Remove from oil to paper towels to drain. Cool slightly and cut and an angle.
• Place all ingredients into a regular mouthed mason jar.
• Attach the rubber ring and blades of your blender to the top of the mason jar. Screw on tightly. Blend until smooth.
• Lasts up to 2 weeks in the fridge. Enjoy!

AVOCADO EGG ROLLS

Steps:

• In a bowl, mash two avocados. Take a third avocado and dice it into small pieces. Toss it into the mixture, along with a diced tomato, 5 finely chopped sun-dried tomatoes, chopped red onion, cilantro, lime juice, and salt and pepper to taste.
• To wrap the egg rolls, position the egg roll wrappers in front of you with one corner pointing at you (so you're looking at a diamond shape). Place about 2 tablespoons of the avocado filling in the lower center of the wrapper. Fold the corner over, tucking the wrapper under the filling tightly. Press your fingers on either end of the filling, to flatten the wrapper around it, and fold in the sides. Roll up until you reach the top of the wrapper. Dampen the top corner of the wrapper with beaten egg, and seal the egg roll. Repeat with the remaining egg roll wrappers and filling.
• Heat about 1 inch of vegetable oil in a heavy bottomed pan, deep cast iron skillet, or dutch oven over medium high heat to 350 degrees F. Line a plate with paper towels and set aside.
• Meanwhile, add all the sauce ingredients to a blender or food processor and pulse until smooth. Pour into a serving bowl and set aside. If you do not have a blender or food processor, simply mince the cilantro, garlic, and red chili, and combine with the sour cream, honey, lime juice, salt, and pepper.
• Fry the egg rolls in small batches, no letting the oil temperature go below 325 degrees F (adding the egg rolls with cool down the oil). Fry for about 3 minutes until golden brown, swirling them around to fry them evenly.
• You'll notice that when they start to get golden brown, the oil around the egg rolls will begin to spatter. This means that the egg roll skin has cooked to the point where the moisture of the filling is coming in contact with the oil, and that they should be cooked through. If you continue cooking them much longer, they'll burst. They can also burst if cooked at too low a temperature for too long, so keep an eye on your thermometer. If, during the frying process, you get any small particles in the oil, use a fine-meshed strainer to remove the particles. If you have any particles in the oil, use a fine meshed strainer to take the the burned parts out.
• Once all the egg rolls are fried, serve them with your dipping sauce!

FLANK STEAK WITH AVOCADO SALSA

Steps:

• Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, ground black pepper, coriander, chili powder, and cinnamon in a bowl; set aside.
• Dry the flank steak with paper towels, and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm, and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the grill, cover with aluminum foil, and let rest 5 minutes before slicing against the grain. Arrange onto a platter, and top with salsa to serve.

KETO STUFFED STEAK ROLLS

Steps:

• Preheat oven to 375℉ (190℃). Butterfly Steak (an easy instructional video on how to butterfly a flank steak) by slicing horizontally across and then pound or tenderize steak until flat but not too thin. Set aside.
• Heat butter in a skillet over medium-high heat. Add the garlic and saute for a couple of minutes. Remove from heat, and stir in cream cheese, Parmesan cheese, parsley, and onion powder. Stir until creamy and combined.
• Season flat steak with salt and pepper.
• Spread the cream cheese mixture on the steak, then layer the spinach.
• Roll up steak and tie with kitchen twine about 1 ½ inches apart.
• Using a sharp knife, slice roll halfway between kitchen twine ties to make pinwheel-shaped rolls.
• Heat a large heavy-duty skillet to medium-high heat (if using the same skillet, then wipe out excess cream cheese from the pan with a paper towel before heating), and add the avocado oil to the pan.
• Add the steak rolls and sear for 2-3 minutes per side until browned.
• Transfer steak rolls to a baking dish, or place the oven-safe skillet in the oven and bake for 12 to15 minutes depending on the thickness of the steak rolls, or until meat reaches about 140℉ to 160℉ (60℃ to 70℃) on a meat thermometer.
• Remove from oven and cover loosely with aluminum foil and let rest for 5 minutes before serving. Remove twine, serve & enjoy.

STEAK AND AVOCADO ROLLS

Steps:

• Preheat a cast-iron skillet over medium-high heat.
• Sprinkle the steak with pepper and 1 teaspoon salt. Add the oil to the skillet, then the steak, and cook to medium or until the internal temperature is 135 to 140 degrees F on an instant-read thermometer, about 5 minutes per side. Transfer the steak to a cutting board and let rest for about 7 minutes.
• Meanwhile, add the panko, sesame seeds and remaining 1/4 teaspoon salt to a small skillet over medium heat. Cook, stirring frequently, until the panko is golden brown. Transfer to a bowl and set aside to cool. Slice the steak into thin strips.
• Add mayonnaise and sriracha to a medium squeeze bottle and shake until combined (see Cook's Note).
• Place a soy wrapper on a clean workspace in front of you. On the edge of the wrapper closest to you, squeeze a line of spicy mayo. Lay down 2 avocado slices, lengthwise, touching each other. Stack a few pepper slices so that the entire edge is covered in a layer of peppers. Squeeze a line of the spicy mayonnaise on the peppers, then sprinkle about 2 tablespoons of the panko mixture over them. Add a few slices of steak on top of the panko. Carefully roll the whole mixture away from you, creating a thin tube. Add another thin line of mayonnaise to the outer edge of the wrapper to help you seal the roll. Set the tube aside and repeat with the remaining wrappers and ingredients.
• Cut each into about 1 1/2-inch slices or rolls. Place the rolls on a serving plate.

STEAK FAJITA ROLLS

Steps:

• Combine olive oil, Worcestershire sauce, cumin, lemon juice, garlic, chili powder, red pepper flakes, and erythritol in a bowl.
• Put the thinly sliced sirloin steak into a shallow bowl.
• Place the bell peppers and onion into a separate bowl.
• Drizzle the meat and veggies with the prepared spice mixture. Cover and refrigerate for 30 minutes.
• Preheat oven to 375 F.
• Line a baking sheet with parchment paper.
• Place the steak on a working surface. Top with bell peppers and onions.
• Roll tightly and secure with a toothpick.
• Repeat with the remaining meat and veggies.
• If there is any spice mixture left, brush the rolls with it. Bake the rolls for 15 minutes. Set your oven to a broil. Broil the rolls for an additional 5 minutes.
• Serve warm.