Pan-Seared Beef Roulade with Grilled Veg
Thin beef cutlets rolled with mustard and ham, seared until golden, then finished alongside charred red onions, asparagus, and cherry tomatoes in one skillet. Rich, restaurant-style, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 4 oz total beef cutlets (or thin-sliced round steak)
- 2 tbsp dijon mustard
- 3 oz deli ham or prosciutto
- 1 large red onions
- 8 oz asparagus spears
- 1 cup cherry tomatoes
- ½ cup beef broth
Instructions
- 1
Pound beef cutlets between plastic wrap until paper-thin, about 1/8 inch.
- 2
Spread mustard on each cutlet, layer with ham, then roll tightly and secure with toothpicks.
- 3
Heat oil in a 12-inch skillet over medium-high. Sear roulades 2 minutes per side until golden.
- 4
Remove roulades. Add onions cut into thick rings and asparagus spears to the skillet.
- 5
Sauté vegetables 4 minutes until charred edges appear, then push to the side.
- 6
Return roulades to skillet with broth and cherry tomatoes. Simmer 3 minutes until heated through.
- 7
Serve roulades topped with pan sauce and grilled vegetables on the side.
Tools you’ll need
- 12-inch skillet
- plastic wrap
- meat mallet or rolling pin
- toothpicks
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