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Balsamic-Glazed Steak Rolls

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(8 reviews)
Balsamic-Glazed Steak Rolls
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 8
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Balsamic-Glazed Steak Rolls

Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out of this world delicious.

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 flavored broth

Directions

  • 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 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 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 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 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. Baked potatoes make a great accompaniment.
See Step By Step

Step By Step  

Rollin' with my veggies ... in delicious balsamic glazed steak rolls!

As prepared by Daring Gourmet,

Wrap up your fave veg with strips of grilled beef then drizzle with an unbelievably good garlic, rosemary and balsamic glaze for one amazing meal!

One of my favorite German dishes is called Rouladen. Tender strips of beef are smeared with mustard, strewn with salt and freshly ground black pepper, and stuffed with onions and bacon, then rolled up, pinned with toothpicks, fried until browned, and simmered in a delicious gravy.

Today's dish is an Italian-inspired version. Tender cuts of beef are rubbed down with olive oil, freshly ground black pepper and chopped rosemary, then stuffed with strips of sautéed bell peppers, onion, zucchini, and mushrooms. They're rolled up, grilled, and then drizzled with a balsamic vinegar glaze that is infused with garlic, fresh rosemary, and a touch of brown sugar. The result: Molto delizioso! 

These rolls are quick to assemble and prepare once you have the prep work of chopping the vegetables and making the glaze done, both of which can be performed hours in advance. The rolls can even be prepared far in advance until they're ready for the grill. They're perfect for grilling outside, fried in a pan or a ribbed cast iron skillet. I live in Washington state, so guess what I opted for? You got it. Who wants to grill outside when it's raining? Let's just say that I make good use of my ribbed cast iron skillet.

The glaze is out-of-this-world amazing. Drizzled over these grilled steak rolls, you're going to fall in love – and so will your lucky guests.


Balsamic Glazed Steak Rolls

Let's get started!


Balsamic Glazed Steak Rolls

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.


Balsamic Glazed Steak Rolls

Cut up the vegetables into thin strips. 


Balsamic Glazed Steak Rolls

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. They're still going to cook a little further when the steak rolls are grilled, so don't overcook. You want the vegetables to still be slightly crispy at the very end. 


Balsamic Glazed Steak Rolls

Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the vegetables are sticking out of each end of the steak roll.


Balsamic Glazed Steak Rolls

Roll it up, and secure it with a toothpick. Repeat for each steak roll.


Balsamic Glazed Steak Rolls

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. 


Balsamic Glazed Steak Rolls

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.


Balsamic Glazed Steak Rolls

Prepare the grill and grill on each side for about two minutes or according to desired doneness. Do the same if cooking them in a skillet.


Balsamic Glazed Steak Rolls

Serve immediately drizzled with the rosemary balsamic glaze. This dish is fantastic with baked potatoes.


Balsamic Glazed Steak Rolls

Enjoy!


For more delicious eats visit Kimberly's food blog, The Daring Gourmet.

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Nutrition Information 
No nutrition information available for this recipe
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