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Steak Roll-ups With Salsa Casera, Manchego and Pepitas

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Steak Roll-ups With Salsa Casera, Manchego and Pepitas

Fall may be on its way, but we still have a LOT of grilling season left. I mentioned last week that we just bought a house and have been slowly settling into our new life. We’ve always lived in an apartment, so this is the first time we’ve actually been able to have a real grill! To say that I was excited is an understatement. These Steak Roll-ups With Salsa Casera, Manchego and Pepitas will forever be known as the inaugural dish of our new grill. I must say, I picked a great recipe to break in my new toy. I mean, you have to grill steak before anything else, right?

First, the steak is marinated in a mixture of garlic, lime and spices. Then it’s rolled up with HERDEZ® Salsa Casera, Spanish manchego cheese and raw pepitas and grilled to perfection. Using HERDEZ® Salsa is a great way to infuse your dishes with flavors that you know are going to be authentic, fresh and absolutely delicious. I used the mild version of the HERDEZ® Salsa Casera because my husband’s tolerance is that of a child, but it also comes in varying heat levels so you can find something that works for you! I find that nothing brings people together quite like grilling and HERDEZ® Salsa helps to do that whether you’re using it in this recipe or as a topping or dip. Let me know if you recreate this for any of your late summer grilling adventures!

Steak Roll-ups With Salsa Casera, Manchego and Pepitas

 Get recipe inspiration and beef nutrition information at “Beef. It’s What’s For Dinner

Steak Roll-ups With Salsa Casera, Manchego and Pepitas

Steak Roll-ups With Salsa Casera, Manchego and Pepitas

Steak Roll-ups With Salsa Casera, Manchego and Pepitas

Steak Roll-ups With Salsa Casera, Manchego and Pepitas

Steak Roll-ups With Salsa Casera, Manchego and Pepitas

Steak Roll-ups With Salsa Casera, Manchego and Pepitas

 Visit Authentic Salsa Style for more delicious recipes and tips!

Steak Roll-ups With Salsa Casera, Manchego and Pepitas
Author: My Modern Cookery
Serves: 2 servings
Ingredients
  • 1 lbs flank steak
  • 2 tbsp olive oil
  • Juice and zest of one lime
  • 1 tbsp of minced garlic
  • 1 tsp chili powder
  • 2 tsp paprika
  • 1/4 cup HERDEZ® Salsa Casera
  • 2/3 cup shredded Manchego cheese
  • 3 tbsp pepitas (pumpkin seeds)
  • salt and pepper
  • twine or securing the roll
Instructions
  1. Remove flank steak from package and trim off any excess fat. You want to leave the marbling within the meat, but remove thick pieces of fat around the edges and any excess connective tissue. Transfer to a shallow dish that fits the whole piece of meat and season both sides liberally with salt and pepper.
  2. In a bowl, combine olive oil, lime juice and zest, garlic, chili <g class=”gr_ gr_65 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep” id=”65″ data-gr-id=”65″>powder</g> and paprika. Pour over the steak allowing it to coat both sides.
  3. Refrigerate and allow to marinate for at least two hours or up to eight.
  4. Remove steak from the fridge when it’s done marinating and allow to come to room temp. This would be a good time to preheat your grill. I like to heat one burner on medium-high and one on low just in case it starts getting too crispy.
  5. Using paper towels, soak up any excess marinade so the steak isn’t too moist. Transfer to a cutting board.
  6. Start by spreading the HERDEZ® Salsa Casera all over the side of the steak facing up. On top of that, sprinkle on the manchego cheese followed by the pumpkin seeds. Lightly press the ingredients into the meat and get ready to roll.
  7. Cut 3 6-inch pieces of twine and have that ready beside you.
  8. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. When you get to the end, secure the roll with the cut pieces of twine and trim off any excess.
  9. Salt and pepper the outside of the roll one last time to your liking.
  10. Grill on the medium-high side of your grill about 5 minutes per side, until the internal temperature reaches 135 degrees Fahrenheit. Keep an eye on it and move it to the cooler side of the grill if necessary.
  11. Remove from the grill and allow to rest for at least 5 minutes before slicing into 4 rounds.
  12. Serve alongside a big salad and cilantro-lime rice. Enjoy!

 

Check out the great beef selection and HERDEZ® Salsa Casera at your local Wal-Mart! 

Steak Roll-ups With Salsa Casera, Manchego and Pepitas

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