Balsamic-Glazed Steak Rolls

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

Daring Gourmet

March 7, 2017

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

red bell pepper, sliced into thin strips

green bell pepper, sliced into thin strips

medium zucchini, sliced into thin strips

medium yellow onion, halved and then thinly sliced

A few white button or cremini mushrooms, cut into thin strips

For the Rosemary Balsamic Glaze:

teaspoon extra-virgin olive oil

large clove garlic, minced

1/4

cup dark balsamic vinegar

tablespoons dry red wine

teaspoons brown sugar

sprigs fresh rosemary

1/4

cup Progresso™ beef-flavored broth

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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.
4

Roll it up, and secure it with a toothpick. Repeat for each steak roll.
5

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.
6

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.
7

Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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. This 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 are perfect when grilled outside, and fried indoors 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.