Cultbeef Sommerrollen

Cult beef summer rolls

When the hot summer comes, it's time for cool finger food that makes guests' mouths water from the distance. With these summer rolls, the kitchen is guaranteed to be invaded by guests.


  • 1 kg sirloin steak from the calf
  • 2 pcs. celery sticks
  • 2 pcs. carrots
  • 2 pcs. yellow beets
  • 1 cucumber
  • 4 pcs. garlic cloves
  • 2 pieces chili, fresh
  • 1 small bunch of chives
  • 50g walnuts
  • 4 pcs cocktail tomatoes
  • 200 ml Viennese wort, lemon juice and olive oil mixture
  • 1 pc. lemon
  • Salt, pepper, olive oil, decorative herbs


Salt the beef generously, sear it all over and cook in the oven at around 120 °C until the core temperature is 53 °C. Cut celery, yellow beets, carrots and cucumber into thin strips.

Core the tomatoes, cut into small cubes, marinate with finely chopped garlic, chili and the soy sauce, lemon juice and olive oil mixture. Cut the cooled meat into long strips, mix the vegetables, place on top of the meat, drizzle with the marinade, roll up tightly and skewer. Salt and pepper the roll and decorate it with the chopped nuts.

TIP: Serve baby potatoes with sour cream and alpine caviar on the side.

The recipe was developed and photographed by ARGE Rind eGen , Auf der Gugl 3, 4021 Linz.

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