Flat Iron Steak Rolls Stuffed with Red Pepper and Yellow Squash

Served with Creamy Parmesan Rice

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ cup Jasmine Rice
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • 1 Red Bell Pepper
  • 1 Yellow Squash
  • 3 Green Onions
  • 2 Flat Iron Steaks
  • 1 Butcher's Twine
  • Info
    0 oz. Placeholder
  • Info
    ½ oz. Grated Parmesan Cheese
  • Info
    0.9 oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    762
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan
  • 1

    Start the Creamed Rice and Prepare Vegetables

    In a small pot over medium heat, add rice, evaporated milk, 8 oz. water, and a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook for 18-20 minutes. Stir occasionally, rice will be loose and creamy. Rinse red bell pepper, yellow squash, and green onions. Core red bell pepper and slice into long, thin, strips. Cut ends off yellow squash and cut into long, thin, strips. Cut green onion into long, thin, strips. Reserve a few pieces of green onion for garnish.

  • 2

    Butterfly Steak

    Rinse steak and pat dry. Cut steak almost all the way through horizontally so that they open like a book. Cover with plastic wrap and using a small pan, pound meat to an even thickness. Season both sides with a pinch of salt and pepper.

  • 3

    Cook the Vegetables

    Place a medium pan over medium-high heat. When pan is hot, add 1 tsp. olive oil, zucchini, yellow squash and green onions. Cook for 2-3 minutes, or until cooked, but still crisp. Season with a pinch of salt.

  • 4

    Stuff and Tie the Steak Rolls

    Heat a medium pan over medium-high heat. Lay out pounded steaks on a cutting board. Place a portion of vegetables in each steak and roll to completely enclose the vegetables. Tie each roll with a section of string.

  • 5

    Cook the Steak and Finish the Rice.

    Add a tsp. of olive oil and the steak rolls to the preheated pan and cook for a total of 6-8 minutes, or until steaks rolls are nicely browned all the way around. Brush rolls with steak sauce during last minute of cooking to create a flavorful glaze. Remove from pan and let rest 5 minutes before cutting string off. Stir parmesan and butter into the rice. Taste and season with a pinch of salt if necessary.

  • 6

    Plate the Dish

    Place a porton of rice on a plate. Arrange two steak rolls on top of the rice and garnish with reserved green onions.

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