Balsamic Glazed Steak Rolls Recipe 445
BALSAMIC GLAZED STEAK ROLLS RECIPE - (4.4/5)
Provided by DeliciouslyDished
Number Of Ingredients 14
Steps:
- Cut steak into 3-4 inch pieces and use a meat hammer to thin them out. Season steak with salt, pepper, and the Worcestershire or soya sauce for about 30 minutes to an hour. Add veggies to the meat (if you want them cooked you can heat in a pan before adding to the meat). Fold the meat or roll it, then place a toothpick to hold together. Light BBQ or use a frying pan over medium heat and cook until your liking. For the sauce: Heat pan over low-medium heat and add remaining ingredients and bring to a boil. Lower heat and allow sauce to thicken. Put aside. Add to the steak rolls as desired.
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- Start by making the glaze, giving it time to simmer as you work on the rest of the recipe. In a small bowl, stir cornstarch into the broth smooth. Set aside. In a small saucepan, bring the balsamic vinegar, red wine, dark brown sugar, garlic cloves, rosemary, black pepper, and salt to a low boil. Stir in the cornstarch/broth mixture and let boil for 1 minute. Reduce heat to low and let simmer, stirring periodically until the steak is ready.
- Prepare the vegetables by cutting the peppers, zucchini, and onion into thin strips (about 1⁄4 inch thick). The length of the vegetables should be greater than the width of pieces of steak.
- In a 12-inch skillet (cast iron works fantastic for this!), heat 1 tablespoon olive oil over medium-high heat. Place the peppers, zucchini, onion, and mushrooms into the hot pan and sprinkle with salt and pepper to taste. Saute until crisp-tender, about 1½ to 2 minutes. Remove from heat and from the pan so that the vegetables do not continue cooking. This same pan can be used to cook the steak.
- Prepare the steak by lightly brushing both sides of each piece with olive oil, about 1 tablespoon total. Sprinkle the steak with salt, pepper, and chopped rosemary.
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2014-05-24 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 …
From daringgourmet.com
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- 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.
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