Marinated Steaks and Chicken Roulades 

Marinated Steaks and Chicken Roulades


Preparation:30 min
Ready in:80 min


For servings

For the steaks
2 tablespoonsVegetable oil
100 millilitersKetchup
1 tablespoonApricot jam
1 tablespoonWorcestershire sauce
1 teaspoondried Marjoram
1 generous pinchSmoking salt
For the chicken
2 bunchesArugula
2Zucchini (180 grams or 6.3 ounces)
3 tablespoonsOlive oil
6Chicken breast (approximately 100-130 grams or 4 ounces)
freshly ground Pepper
ground paprika (sweet)
12sun-dried Tomatoes (in oil)


1 For steaks: Peel and mince onion. Heat oil in a small saucepan and cook onion until soft. Add ketchup, jam, Worcester sauce, marjoram and salt. Rinse steaks and pat dry. Brush with marinade, cover and chill for  2-3 hours.
2 For the chicken: Rinse arugula and shake dry. Rinse, trim and cut zucchini lengthwise. Heat oil in a pan, cook zucchini slices on both sides. Rinse chicken, pat dry, cut in half horizontally and flatten with a mallet. Sprinkle chicken with lime juice and season with salt, pepper and paprika.
3 Lay chicken pieces on the work surface. Add a slice of zucchini, a tomato and 4-5 arugula leaves to each piece of chicken and roll up. Secure with skewers and brush with a little tomato oil. Season with salt and pepper. Grill chicken and steaks for about 6-7 minutes. Remove from grill, let rest briefly and serve. 


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