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Green Chile Steak Roll Ups

Tender flank steak pounded thin, rolled around roasted green chiles and melted pepper jack cheese, seared to perfection, and topped with a creamy cilantro-lime sauce. Served over a crunchy carrot base.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Steak & Filling
  • 1.5 lbs Flank steak Butterflied or pounded to 1/4-inch thickness
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Kosher salt
  • 0.5 tsp Black pepper
  • 4 oz Diced green chiles Canned (drained well) or freshly roasted
  • 1 cup Pepper Jack cheese Shredded
  • 1 tbsp Avocado oil or other high-heat cooking oil
For the Creamy Sauce & Base
  • 0.5 cup Heavy whipping cream
  • 2 oz Cream cheese Softened
  • 1 clove Garlic Minced
  • 1 tbsp Lime juice Freshly squeezed
  • 2 tbsp Fresh cilantro Chopped (plus more for garnish)
  • 2 cups Shredded carrots For serving base

Equipment

  • Meat Mallet
  • Cast Iron Skillet
  • Toothpicks

Method
 

  1. Place the flank steak between two pieces of plastic wrap. Using a meat mallet, gently pound the steak until it is an even 1/4-inch thickness. Remove the plastic wrap.
  2. In a small bowl, mix together the cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this seasoning mixture evenly over both sides of the steak.
  3. Lay the seasoned steak flat. Spread the drained green chiles evenly over the meat, leaving a 1-inch border around the edges. Top evenly with the shredded pepper jack cheese.
  4. Starting at one of the shorter ends, tightly roll the steak up into a log to enclose the filling. Secure the roll by placing toothpicks about 1 to 1.5 inches apart along the seam.
  5. Carefully slice the log between the toothpicks to create individual pinwheels/roll-ups.
  6. Heat the avocado oil in a large cast-iron skillet over medium-high heat. Add the steak roll-ups cut-side down. Sear for 3-4 minutes until a deep brown crust forms.
  7. Carefully flip the roll-ups and cook for another 3-4 minutes for medium-rare to medium doneness. Remove the roll-ups from the skillet and transfer to a plate to rest.
  8. Reduce the skillet heat to low. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the heavy cream and cream cheese, scraping up any browned bits from the pan.
  9. Simmer the sauce for 2-3 minutes until thickened. Remove from heat and stir in the lime juice and chopped cilantro.
  10. Remove the toothpicks from the steak rolls. Serve the rolls over a bed of shredded carrots, generously drizzled with the warm cream sauce. Garnish with additional cilantro.

Notes

Be sure to count your toothpicks when securing the meat so you can be absolutely certain you have removed all of them before serving! If you prefer a milder dish, substitute Monterrey Jack cheese for the Pepper Jack.