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Steak Wrapped Vegetables

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Steak Wrapped Vegetables

Red meat has gotten a bad rep but why is that?  The truth is, that it’s not the beef that’s bad, it’s what they do to the beef.  Current farming practices feed cows a diet loaded in processed grains and inject them with hormones to make them grow bigger – unnaturally bigger.  Because the cows are being treated this way, the meat we get from them is affected.  The hormones find their way into the meat we eat which can affect our own natural hormone function.  When tested, the meat also has a higher ratio of omega-6 fats, the fats known to increase inflammation.  Research is showing that it’s an increase in inflammation, not cholesterol, that is the true culprit in heart disease.  However, when produced through organic practices, red meat has may positive health benefits.  It’s loaded with protein, B vitamins, and iron – all essential nutrients that a lot of Americans are lacking.  So when choosing your protein, don’t fill guilty having steak but make sure that it is organic, grass-fed/finished, with no added hormones.  The closer we can get to food we would find in undisturbed nature, the more benefits we’re going to see from our diets.  The best way to know where your food is coming from/how its produced is by forming a relationship with your farmer.  Shop local!

So now that you know the potential of red meat, check out this recipe for a tasty and nutritious main entree.

Steak Wrapped Vegetables

The ingredients –

organic, grass fed/finished steak (1 lb)
1 organic bell pepper (your choice on the color)
1/2 organic zucchini
4 organic green onion stalks
Himalayan sea salt
organic black pepper
balsamic vinegar
1 organic carrot


1 T pasture raised butter or coconut oil

Start by pounding out and seasoning the steak  with salt & pepper.  As a size reference: you should be able to eventually cut 4 1.5″ by 3″ rectangles out of your steak.  Once seasoned and flattened, place the steak in a covered dish and cover with balsamic vinegar.  You should only need about 1/4 C of vinegar, just enough to coat the meat.  Let marinate.

While the steak is marinating start slicing those veggies! You’ll want to cut each vegetable up into about 2″ long thin pieces. Depending on how much you want to stuff your steak, you can cut up more or less than recommended. And if you’re not a fan of some of the vegetables listed, feel free to switch in your favorites! Once cut, you also have the choice to cook up the veggies (minus the green onions).  If you like the crunch, feel free to leave them raw! Once your veggies are cool enough to touch, add back in the green onions and separate into 4 equal piles.

Now that your vegetables are prepared, cut up your flattened steak into 4 equal rectangles.  Place one vegetable pile at the end of each steak rectangle.  Carefully wrap the steak around the vegetables, securing with two toothpicks.  Melt the butter in a pain. Once heated, place steak rolls in the pan.  Cook for two minutes then roll to a new side.  Repeat process until browned on all sides.  Pour about 1 T of vinegar over each roll and let simmer until desired doneness is reached.


Lauren Dodds, D.C.
Lauren Dodds, D.C.
Dr. Lauren Dodds is a NUCCA chiropractor and owner at the Upper Cervical Chiropractic Group in Alexandria, VA. She gets to practice with her husband and business partner, Dr. Jake. Lauren has been working towards living and promoting the chiropractic lifestyle since a sports injury as a high school freshman left her sidelined from life. While trying to get healthy again, she has experienced many health care approaches and techniques. But since receiving upper cervical chiropractic care herself and realizing the potential of true health, she has been dedicated to providing a better health care to her community in the form of NUCCA chiropractic. When not taking care of people, Lauren enjoys cooking and baking, exploring new places in the DMV, and relaxing by the water with a good book. Connect with her and the Upper Cervical Chiropractic Group by using the social buttons below!
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