Balsamic Glazed Steak Rolls Recipe

Name: Balsamic Glazed Steak Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 thin slices sirloin or flank steak (length and width according to personal preference); Extra virgin olive oil; Salt and freshly ground black pepper; Fresh rosemary, chopped; 1 red bell pepper, sliced into thin strips; 1 green bell pepper, sliced into thin strips; 1 medium zucchini, sliced into thin strips; 1 medium yellow onion, halved and then thinly sliced; A few white button or cremini mushrooms, cut into thin strips; For the Rosemary Balsamic Glaze:; 1 teaspoon extra virgin olive oil; 1 large clove garlic, minced; 1/4 cup dark balsamic vinegar; 2 tablespoons dry red wine; 2 teaspoons brown sugar; 2 sprigs fresh rosemary; 1/4 cup Progresso beef broth

Servings: persons

8 thin slices sirloin or flank steak (length and width according to personal preference)
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
A few white button or cremini mushrooms, cut into thin strips
For the Rosemary Balsamic Glaze:
1 teaspoon extra virgin olive oil
1 large clove garlic, minced
1/4 cup dark balsamic vinegar
2 tablespoons dry red wine
2 teaspoons brown sugar
2 sprigs fresh rosemary
1/4 cup Progresso beef broth

1
Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
2
2. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
3
3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
4
4. For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
5
5. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 thin slices sirloin or flank steak (length and width according to personal preference), Extra virgin olive oil, Salt and freshly ground black pepper, Fresh rosemary, chopped, and more.

Yes, Balsamic Glazed Steak Rolls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Glazed Steak Rolls

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