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Balsamic Glazed Steak Rolls
Recipe

18 INGREDIENTS • 16 STEPS • 1HR

Balsamic Glazed Steak Rolls

4.5
2 ratings
A fun easy and adaptable recipe for pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze steak sauce.
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A fun easy and adaptable recipe for pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze steak sauce.
1HR
Total Time
$3.13
Cost Per Serving
Ingredients
Servings
6
US / Metric
Skirt Steak
1.5 lb
Skirt Steak
8-10 thin sliced sirloin
Salt
to taste
Worcestershire Sauce
3 Tbsp
Worcestershire Sauce
Steak Seasoning
to taste
Steak Seasoning
Olive Oil
1 Tbsp
Veggie Filling
Scallion
1 bunch
Scallion
6 scallions per 6 servings
Garlic
2 cloves
Italian Seasoning
1 tsp
Italian Seasoning
Balsamic Glaze Sauce
Butter
1 Tbsp
Shallot
2 Tbsp
Shallots, finely chopped
Balsamic Vinegar
1/4 cup
Balsamic Vinegar
Brown Sugar
2 Tbsp
Brown Sugar
Beef Broth
1/4 cup
Beef Broth
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
277
Fat
14.4 g
Protein
25.1 g
Carbs
12.5 g
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Balsamic Glazed Steak Rolls
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Picture The Recipe
I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food.
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Cooking InstructionsHide images
step 1
Start by prepping the Skirt Steak (1.5 lb). Trim as much fat as you can and cut the steak into 3-inch wide strips.
step 1 Start by prepping the Skirt Steak (1.5 lb). Trim as much fat as you can and cut the steak into 3-inch wide strips.
step 2
Season the steak pieces generously on both sides with Salt (to taste), Ground Black Pepper (to taste), Steak Seasoning (to taste), and Worcestershire Sauce (3 Tbsp). Let them sit in the marinade for at least 30 minutes, if not a couple hours.
step 2 Season the steak pieces generously on both sides with Salt (to taste), Ground Black Pepper (to taste), Steak Seasoning (to taste), and Worcestershire Sauce (3 Tbsp). Let them sit in the marinade for at least 30 minutes, if not a couple hours.
step 3
While the steak is marinating you can prep the filling. Chop up the Carrot (1), Zucchini (1/2) and Bell Pepper (1) into matchstick-size pieces, little longer than the width of the steak strips.
step 3 While the steak is marinating you can prep the filling. Chop up the Carrot (1), Zucchini (1/2) and Bell Pepper (1) into matchstick-size pieces, little longer than the width of the steak strips.
step 4
For the Garlic (2 cloves), simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
step 5
Melt the Butter (1 Tbsp) in a small saucepan on medium heat.
step 5 Melt the Butter (1 Tbsp) in a small saucepan on medium heat.
step 6
Add the Shallots (2 Tbsp) and sauté it for a minute or two until they turn soft and translucent.
step 6 Add the Shallots (2 Tbsp) and sauté it for a minute or two until they turn soft and translucent.
step 7
Add the Balsamic Vinegar (1/4 cup), Brown Sugar (2 Tbsp), and Beef Broth (1/4 cup) and stir to mix everything well.
step 7 Add the Balsamic Vinegar (1/4 cup), Brown Sugar (2 Tbsp), and Beef Broth (1/4 cup) and stir to mix everything well.
step 8
Allow the sauce to come to a boil and reduce to almost half its volume. Turn the heat off and transfer the balsamic glaze to a bowl.
step 8 Allow the sauce to come to a boil and reduce to almost half its volume. Turn the heat off and transfer the balsamic glaze to a bowl.
step 9
In the same pan (no need to wash it) add a touch of Olive Oil (1 Tbsp) and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
step 9 In the same pan (no need to wash it) add a touch of Olive Oil (1 Tbsp) and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
step 10
Turn the heat up to high and toss in the carrot, bell pepper and zucchini and stir fry the veggies for no longer than 2-3 minutes.
step 10 Turn the heat up to high and toss in the carrot, bell pepper and zucchini and stir fry the veggies for no longer than 2-3 minutes.
step 11
Season them with the Italian Seasoning (1 tsp) and Salt (to taste) and transfer the veggies to a bowl.
step 11 Season them with the Italian Seasoning (1 tsp) and Salt (to taste) and transfer the veggies to a bowl.
step 12
To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies and Scallion (1 bunch) in the middle and roll the beef up over the filling.
step 12 To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies and Scallion (1 bunch) in the middle and roll the beef up over the filling.
step 13
Secure with a toothpick. Repeat the same with the other rolls.
step 13 Secure with a toothpick. Repeat the same with the other rolls.
step 14
Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way.
step 14 Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way.
step 15
Season with some steak seasoning for added flavor.
step 15 Season with some steak seasoning for added flavor.
step 16
Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
step 16 Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
Tags
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Appetizers
American
Beef
Shellfish-Free
Fall
Italian
Winter
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