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Balsamic Glazed Steak Rolls
These irresistible Balsamic Glazed Steak Rolls are flavourful, stuffed with vegetables, and ready in 25 minutes.
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Balsamic glazed stuffed steak rolls use thinly sliced sirloin steak that is filled with easy to make sautéed vegetables. The rich and bold glaze is drizzled over the top of each steak roll transforming them into an elegant yet easy to make dinner recipe.
Tender steak rolled around thinly sliced vegetables make for an elegant little bundle to grill and serve. However, the balsamic glaze drizzled on top steals the show. Not only does this recipe have an eye-catching presentation, but the glaze is absolutely delicious!
Once you taste this sauce, you’ll find excuses to make it to top more than just steak. Additionally, try it with grilled chicken and vegetables. For this recipe, the key is to use fresh rosemary.
Balsamic Glazed Steak Rolls Ingredients
- Dark balsamic vinegar
- Red wine
- Dark brown sugar
- Garlic
- Fresh rosemary
- Black pepper
- Salt
- Cornstarch
- Beef broth
- Red bell pepper
- Green bell pepper
- Zucchini
- Yellow onion
- Mushrooms
- Sirloin steak
- Olive oil
These rolls are so quick to put together, but first, you have to prep the vegetables. Luckily you can prep them in advance if you'd like. Once assembled, grill the steak rolls outside on the grill, or inside using a ribbed cast iron skillet to get those lovely grill marks on the steak.
Because they are stuffed with bell pepper, mushrooms, onion, and zucchini, these balsamic steak rolls are low in calories, carbs, and fat. The lean steak and vegetables taste amazing with the balsamic, garlic, rosemary glaze that you won’t be able to get enough of.
How to Make Balsamic Glazed Steak Rolls
FIRST STEP: Start by making the glaze, giving it time to simmer as you work on the rest of the recipe. In a small bowl, stir cornstarch into the broth smooth then set aside. In a small saucepan, bring the balsamic vinegar, red wine, dark brown sugar, garlic cloves, rosemary, black pepper, and salt to a low boil. Stir in the cornstarch/broth mixture and let boil for 1minute. Reduce heat to low and let simmer, stirring periodically until the steak is ready.
SECOND STEP: Prepare the vegetables by cutting the peppers, zucchini, and onion into thin strips (about ¼ inch thick). The length of the vegetables should be greater than the width of the pieces of steak.
THIRD STEP: In a 12-inch skillet (cast iron works fantastic for this!), heat 1 tablespoon olive oil over medium-high heat. Place the peppers, zucchini, onion, and mushrooms into the hot pan and sprinkle with salt and pepper to taste. Saute until crisp-tender, about 1½ to 2 minutes. Remove from heat and from the pan so that the vegetables do not continue cooking. This same pan can be used to cook the steak.
FOURTH STEP: Prepare the steak by lightly brushing both sides of each piece with olive oil, about 1 tablespoon total. Sprinkle the steak with salt, pepper, and chopped rosemary.
FIFTH STEP: Divide the sauteed vegetables amongst the steak, placing them at the end (across a short side) of each steak, laying them perpendicular to the length of the steak. As mentioned in Step 2, the vegetables should be wider than the steak, which will make them stick out once rolled up.
SIXTH STEP: Starting with the side of the steak with the vegetables, carefully roll the steak, then use a toothpick to secure the roll.
SEVENTH STEP: In the same 12-inch skillet used in Step 3, heat 1 tablespoon of olive oil to medium-high heat. Place the steak rolls in the pan, starting with seam side down, and cook 1 minute per side, or until the meat is to the desired doneness.
EIGHTH STEP: Remove the rolls to a platter. Remove the rosemary sprigs and garlic cloves from the balsamic glaze and serve the glaze with the steak. And don’t forget to remove the toothpicks before eating!
Cooking Tips
Thinly sliced steak is available in the beef section; no special order is required.
The reason large peppers are listed is to be able to get slices that are wider than the steak pieces. Therefore, the size of the vegetables a person purchases could depend on the cuts of steak.
If there are not enough vegetables, when you roll the steak up the meat will be rolled up onto itself, making multiple layers of steak. This will cause the meat not to cook quite as evenly and it can also be tough to bite through.
Since the steak is very thin, it will cook quickly, especially in a cast-iron skillet heated to medium-high. 1 minute per side is a good time.
Storing this Recipe
Any leftover rolls can be stored in an airtight container in the refrigerator and reheated in a pan.
Balsamic Glazed Steak Rolls
These irresistible Balsamic Glazed Steak Rolls are flavourful, stuffed with vegetables, and ready in 25 minutes.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- ¼ cup dark balsamic vinegar
- 3 tbsp red wine
- 2 tbsp dark brown sugar
- 2 cloves garlic (cut in half)
- 2 sprigs fresh rosemary
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tsp cornstarch
- ¼ cup beef broth
- ½ large red bell pepper (white inner membrane and seeds removed)
- ½ large green bell pepper (white inner membrane and seeds removed)
- 1 small zucchini
- ½ medium yellow onion
- ½ cup sliced mushrooms
- Salt and pepper (to taste (approximately 1 teaspoon more each))
- 8 pieces thinly sliced sirloin steak (approximately 1⁄8 to 1⁄4 inch thick)
- 1 tbsp fresh rosemary leaves (chopped)
- 3 tbsp olive oil (divided)
DIRECTIONS
- Start by making the glaze, giving it time to simmer as you work on the rest of the recipe. In a small bowl, stir cornstarch into the broth smooth. Set aside. In a small saucepan, bring the balsamic vinegar, red wine, dark brown sugar, garlic cloves, rosemary, black pepper, and salt to a low boil. Stir in the cornstarch/broth mixture and let boil for 1 minute. Reduce heat to low and let simmer, stirring periodically until the steak is ready.
- Prepare the vegetables by cutting the peppers, zucchini, and onion into thin strips (about 1⁄4 inch thick). The length of the vegetables should be greater than the width of pieces of steak.
- In a 12-inch skillet (cast iron works fantastic for this!), heat 1 tablespoon olive oil over medium-high heat. Place the peppers, zucchini, onion, and mushrooms into the hot pan and sprinkle with salt and pepper to taste. Saute until crisp-tender, about 1½ to 2 minutes. Remove from heat and from the pan so that the vegetables do not continue cooking. This same pan can be used to cook the steak.
- Prepare the steak by lightly brushing both sides of each piece with olive oil, about 1 tablespoon total. Sprinkle the steak with salt, pepper, and chopped rosemary.
- Divide the sauteed vegetables amongst the steak, placing them at the end (across a short side) of each steak, laying them perpendicular to the length of the steak. As mentioned in Step 2, the vegetables should be wider than the steak, which will make them stick out once rolled up.
- Starting with the side of the steak with the vegetables, carefully roll the steak. Use a toothpick to secure the roll.
- In the same 12-inch skillet used in Step 3, heat 1 tablespoon of olive oil to medium-high heat. Place the steak rolls in the pan, starting with seam side down, and cook 1 minute per side, or until the meat is to the desired doneness.
- Remove the rolls to a platter. Remove the rosemary sprigs and garlic cloves from the balsamic glaze and serve the glaze with the steak. And don’t forget to remove the toothpicks before eating!
Notes
Thinly sliced steak is available in the beef section; no special order is required.
The reason large peppers are listed is to be able to get slices that are wider than the steak pieces. Therefore, the size of the vegetables a person purchases could depend on the cuts of steak.
If there are not enough vegetables, when you roll the steak up the meat will be rolled up onto itself, making multiple layers of steak. This will cause the meat not to cook quite as evenly and it can also be tough to bite through.
Since the steak is very thin, it will cook quickly, especially in a cast-iron skillet heated to medium-high. 1 minute per side is a good time.
Nutrition
Serving: 1roll | Calories: 88kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 156mg | Fiber: 1g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 21mg | Calcium: 16mg | Iron: 1mg
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