air fryer steak and pepper cabbage rolls
Air-Fryer Steak & Pepper Cabbage Rolls
Steak and bell peppers are rolled in cabbage leaves for a filling main dish. Use the outermost cabbage leaves, which are larger and will encase the filling better. For smoky flavor, use a poblano instead of a bell pepper.
Ingredients:
- 12 ounces beef flank steak (1 inch thick)
- 1 teaspoon paprika, plus more for garnish
- ½ teaspoon salt plus 1/8 teaspoon, divided
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground pepper
- 8 savoy or green cabbage leaves, cores trimmed
- 1 red or orange bell pepper or poblano, cut into thin strips
- ⅓ cup low-fat plain strained yogurt, such as greek-style
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon grated lime zest
- 2 teaspoons lime juice
- ½ clove garlic, minced
- pinch of ground chipotle or cayenne pepper
Directions:
- Using a sharp knife, score steak on both sides in a crosshatch pattern. Combine paprika, 1/2 teaspoon salt, garlic powder, cumin, oregano and ground pepper in a small bowl; rub on both sides of the steak. Place the steak in the basket of an air fryer.
- Cook at 380°F until browned, about 8 minutes. Transfer to a cutting board; let rest for 5 minutes. Thinly slice across the grain.
- Lay cabbage leaves on a flat surface. Arrange the sliced steak and pepper strips on one end of the leaves; roll up. Place the rolls in the basket, seam-sides down. Cook at 340°F until heated through and lightly browned, 6 to 8 minutes.
- Meanwhile, combine yogurt, cilantro, lime zest, lime juice, garlic, chipotle (or cayenne) and the remaining 1/8 teaspoon salt in a small bowl. Sprinkle the rolls with paprika, if desired, and serve with the sauce.
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