Rosemary Balsamic Glazed Steak Rolls
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8 steak rolls
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Calories
322 kcal
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Course
Main Course
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Cuisine
American
Rosemary Balsamic Glazed Steak Rolls
Description
This recipe starts by making a balsamic glaze combining balsamic vinegar, red wine, dark brown sugar, garlic, fresh rosemary, black pepper, and salt simmered until thickened with the addition of a cornstarch broth slurry. This glaze balances sweetness and acidity with herbal notes.
Meanwhile, bell peppers, zucchini, mushrooms, and onions are sautéed until crisp-tender and seasoned. Thin slices of sirloin steak are brushed lightly with olive oil, seasoned with salt, pepper, and chopped rosemary. The cooked vegetables are placed on one end of each steak slice, which is then rolled and secured with a toothpick.
The steak rolls are cooked briefly on a grill or pan to desired doneness, forming a nice sear and grill marks. Served immediately, the steak rolls are drizzled with the warm rosemary balsamic glaze, which adds brightness and depth to the savory meat and vegetable filling.
This dish combines tender grilled meat with sweet and tangy glaze and fresh vegetable filling, suitable as a flavorful main for dinners when you want a balanced, composed plate.
Ingredients
- 8 sirloin steak thinly sliced pieces, about 1/8 inch thick
- extra-virgin olive oil
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- rosemary chopped, fresh
- onion 1 small red bell pepper, 1 small green bell pepper, 1 small zucchini, a handful of fresh mushrooms, yellow, sliced into thin strips, 1 small
- For the Rosemary Balsamic Glaze:
- 1/4 cup balsamic vinegar dark
- 2 tablespoons red wine
- 1 tablespoon dark brown sugar (paleo: use coconut sugar)
- 1 clove garlic
- 2 rosemary sprigs, fresh
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon salt sea salt
- 1 teaspoon cornstarch dissolved in 1/4 cup beef or chicken broth
Instructions
- First get the rosemary balsamic glaze going while you prepare the steak and veggies: Place all the ingredients in a small and bring it to a boil over medium-high heat for 2 minutes. Reduce the heat and simmer for about 10 minutes. Discard the sprigs of rosemary. Stir in the cornstarch/beef broth mixture and stir until the sauce is thickened, about a minute.
- While the glaze is simmering, cook the vegetables in a skillet with a little olive oil, salt and pepper until crisp-tender.
- Lay the sirloin slices on a cutting board and lightly rub all sides with olive oil. Sprinkle with some salt, pepper and rosemary. Divide the veggie slices among the steak strips, lining them up vertically on one end of each steak. Start with that end and roll the steaks, securing them with a toothpick.
- Cook the steaks on a grill or in a frying pan (I like the ribbed Lodge Grill Pan for those nice grill marks)for about 2 minutes on each side or according to desired doneness. Serve immediately drizzled with the rosemary balsamic glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8steak rolls
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1steak roll | |
| Calories | 322kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 49g | 98% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 137mg | 46% |
| Sodium | 203mg | 8% |
| Potassium | 786mg | 17% |
| Sugar | 2g | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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