Steak Summer Rolls
- Level: Intermediate
- Yield: 8 summer rolls (2 per person)
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- Nutritional Analysis
- Per Serving
- Calories
- 330
- Total Fat
- 11 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 55 milligrams
- Sodium
- 310 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Protein
- 23 grams
- Sugar
- 4 grams
- Total: 1 hr 10 min
- Active: 1 hr
Ingredients
Dip:
1/2 cup plain 2% Greek yogurt
1 tablespoon chopped fresh dill
1 small Persian cucumber, grated
Kosher salt and freshly ground black pepper
Summer Rolls:
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
Directions
Special equipment:
a mandoline- 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.