Vegetable-Stuffed Steak Rolls with Fresh Corn Salsa

1.Prepare the vegetables for the stuffing: peel and julienne the cucumber, carrot, and beet into thin, matchstick-sized pieces. Set aside.

2.Lay the thin steak slices flat on a clean surface. Season each slice lightly with salt and freshly ground black pepper on both sides.

3.Divide the julienned vegetables evenly among the steak slices, placing them in a thin line along one edge of each slice.

4.Carefully roll each steak slice tightly around the vegetable filling to form neat rolls. Secure with a toothpick if necessary.

5.Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

6.Once the oil is hot, add the steak rolls seam-side down and sear for about 2-3 minutes per side until browned and cooked to medium-rare or desired doneness. Remove from heat and keep warm.

7.While the steak cooks, prepare the fresh corn salsa: in a medium bowl, combine the corn kernels, minced shallot, jalapeño (if using), lime juice, chopped cilantro, ground cumin, and a pinch of salt and pepper. Mix well and adjust seasoning to taste.

8.Optional: In a separate pan, sauté the halved Brussels sprouts in a little olive oil over medium heat until tender and caramelized, about 5-7 minutes, seasoning with salt and pepper.

9.To serve, arrange the steak rolls on a platter or individual plates. Spoon the fresh corn salsa generously over or alongside the rolls. Add sautéed Brussels sprouts if desired for a complete low-carb meal.

10.Remove toothpicks before eating. Enjoy immediately for best flavor and texture.