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Lisa’s Kitchen – Recipes Blog

Lisa’s Kitchen – Recipes Blog

As usual, I am always experimenting and creating healthy goodness out of my kitchen so that I can share it with you all. I promise you, these beef rolls will not disappoint. They take a little bit to make, but are well worth the effort. Also, if you haven’t been on the recipe blog site please take a few minutes to scroll around and look for other recipes I have added. More to come…in the meantime, happy eating!

Espresso Rub Beef Rolls

2 pounds of grass fed beef skirt steak

(optional: bell peppers, see note below)


½  tablespoon of Himalayan pink sea salt

1/4 teaspoon allspice

1/2 tablespoon finely ground espresso

1/4 of a teaspoon Turmeric

1 teaspoon of chili powder

1 teaspoon of paprika

½ a teaspoon of onion powder

½ a teaspoon of garlic powder


1 tablespoon of coconut oil

5 cloves chopped garlic

1 chopped sweet onion

1 jalapeño chopped

2 sweet potatoes (can use purple sweet potatoes) shredded

2 carrots shredded

A bunch of kale chopped

A tablespoon plus chopped ginger (I use about 1-2 TBLs preference)

Note: Usually I have to double/triple the rub recipeIn a bowl combine all the Rub ingredients. Mix well with a fork. Rinse and dry meat. Lay the meat out on a clean cutting board or sturdy table top (usually put wax paper underneath and Saran Wrap on top) tenderize the meet about a quarter inch thick or more. (cut into rollable pieces). Sprinkle the rub on both sides of the meat until it is evenly distributed. (rub it on the meat). Refrigerate for 1 to 2 hours or overnight (longer the better, I usually do overnight if I can) Add coconut oil, garlic, onion and jalapeños to the pan and cook until semi soft. Then add carrots, sweet potatoes and sea salt to taste. Add the ginger. Cook until soft. Lastly add the kale cook for a 2 min or so because kale cooks quick.  Once everything is soft you can remove pan from stove top.  Heat the oven to 350° Transfer the filling onto the meat, roll it and use a toothpick to hold it in place.Line a baking sheet with wax paper, transfer the meat on top.  cook 20 to 30 minutes until desired doneness.
*NOTE: you can cut red, yellow and green bell peppers, steam them and serve the meat rolls over them.


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