Balsamic Glazed Steak Rolls
We did this one using Flank Steak. It was delicious, but we'll probably use sirloin next time.Print Pin Rate
- 8 thin slices sirloin or flank steak
- olive oil
- kosher salt
- fresh ground black pepper
- 2 tbsp fresh rosemary finely chopped
- 1 red bell pepper
- 1 green bell pepper
- 1 medium yellow onion
- 1 medium zuchini
The Balsamic Glaze
- 1 tsp olive oil
- 1 large clove garlic minced
- ¼ cup dark balsamic vinegar
- 2 tbsp dry red wine
- 2 tsp brown sugar
- 2 sprigs fresh rosemary
- ¼ cup beef broth
Make the 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.
The Steak Rolls
- Set the oven to keep warm
- While the glaze is cooking, slice the peppers, onion, and zuchini into thin slices
- Sauté the vegetables gently keeping them crisp, but tender.
- Spread a bit of olive oil on the steak slices and sprinkle salt and pepper on them (to taste)
- Add some of the veggies to each slice.
- Roll the steak slices up and secure with a tooth pick.
- Drizzle olive oil in a large skillet over medium high heat and add the steak rolls, making sure to not overcrowd them. We did it 4 at a time. Sear all sides of the roll for a few minutes until they are nicely browned and the meat is cooked through.
- To serve, drizzle the balsamic glaze over the roulades and sprinkle fresh rosemary over the glaze.