Balsamic glazed steak rolls

Balsamic glazed steak rolls. This steak roll ups recipe is a wonderful and flavorful dinner dish that is fun and oh so easy to make 

Truly, the glaze is downright delicious.  I’ll be using it in the future for grilled chicken and vegetables as well.

These tender and juicy steak rolls are stuffed with pan-cooked vegetables and topped with this wonderful balsamic glaze ‘They were exceptionally good’.

Balsamic glazed steak rolls

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  • DifficultyEasy
  • CostCheap
  • Preparation time40 Minutes
  • Cooking time20 Minutes
  • Serving4 people
  • Cooking methodSlow fire
  • CuisineInternational
  • SeasonalityEvergreen

Ingredients Balsamic glazed steak rolls

4 pinches thin sliced sirloin (abaut 2 lb)
q.s. salt (according to taste)
q.s. pepper (according to taste)
3 teaspoons soy sauce
1 teaspoon spices (those you like best)
1 tablespoon olive oil

FOR THE VEGGIE FILLING

1 carrot
1 bell pepper (red)
1/2 zucchini (depending on size)
1 teaspoon spices

FOR THE BALSAMIC GLAZE SAUCE

2 teaspoons unsalted butter
2 tablespoons finely chopped shallots
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 cup beef broth

Tools

Meat Tenderizers

Steps Balsamic glazed steak rolls

Start by preparing the steak. At this point, you can tenderize the meat with a meat mallet (if you use sirloin, it does not need to be tenderized).

I got 8 strips and used the cut ends to test the marinade and balsamic glaze.

Season the steak pieces generously on both sides with salt, pepper and soy sauce.

Let them sit in the marinade for at least 30 minutes, if not a couple of hours.

While the steaks are marinating, you can prepare the stuffing. Cut the carrot, pepper and courgette into matchsticks, slightly longer than the width of the steak strips.

For the sauce, melt the butter in a small frying pan over medium heat.

Add the finely chopped shallot and sauté for a minute or two until soft and translucent.

Add the balsamic vinegar, brown sugar and beef stock and stir to mix well.

Let the sauce come to the boil and reduce to almost half its volume. You will notice that it starts to thicken and have the consistency of a syrup.

Turn off the heat and transfer the sauce to a bowl.

In the same pan (no need to wash it), add a little olive oil and add the carrots, peppers and courgettes and sauté the vegetables for no more than 2-3 minutes.

Season with the Italian herb seasoning and salt and turn off the flame as soon as they are cooked.

To assemble the steak rolls, simply take a strip of marinated steak and arrange it with the short side towards you. Place the vegetables in the centre and wrap the beef over the filling, securing with a toothpick. Repeat the same operation with the other rolls.

Heat a large frying pan over medium-high heat. Add a little oil, swirling to coat the bottom. When hot, add the beef roulades, seam side down, not touching, and sauté for a couple of minutes. Then turn the roulade over and cook on all sides in the same way. Cook until cooked through.

Remove the toothpick and serve with the balsamic glaze sauce spread on each roulade.

Steak rolls with balsamic vinegar are a quick, easy and super tasty dish, all in one simple roll! The steak used is packed with delicious vegetables and glazed with a wonderful balsamic flavour.

The easiest steak dish you will ever make.

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