Balsamic Glazed Steak Rolls

5 from 3 votes

Enjoy these delicious balsamic glazed steak rolls featuring thin-sliced beef and a simple but flavorful glaze for a tasty and nutritious meal.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: Balsamic Glazed Steak Rolls Recipe

Servings: rolls

Calories: 87kcal

Ingredients

2 teaspoons cornstarch
¼ cup beef broth
¼ cup dark balsamic vinegar
3 tablespoons red wine
2 tablespoons dark brown sugar
2 cloves garlic, cut in half
2 sprigs fresh rosemary,
¼ teaspoon black pepper
¼ teaspoon salt
½ large red bell pepper, white inner membrane and seeds removed
½ large green bell pepper, white inner membrane and seeds removed
1 small zucchini
½ medium yellow onion
3 tablespoons olive oil, divided into three 1-tablespoon portions
½ cup sliced mushrooms
salt and pepper, to taste (approximately 1 teaspoon more each)
8 pieces thinly sliced sirloin steak, approximately ⅛ to ¼ inch thick
1 tablespoon fresh rosemary leaves, chopped

Instructions

Start with the glaze so it can simmer while you cook the steak. In a small bowl, add the cornstarch into the broth until smooth.
Take a small saucepan and add the balsamic vinegar, red wine, brown sugar, garlic, rosemary, black pepper, and salt and bring to a low boil. Stir in the broth mixture and boil for 1 minute, then reduce to low heat and simmer, stirring occasionally.
Prepare the vegetables by cutting the peppers, zucchini, and onion into strips around ¼ inch thick and about the length of the steak.
In a 12-inch skillet, heat 1 tablespoon of olive oil on medium-high heat. Add the peppers, zucchini, onion, mushrooms, and season with salt and pepper to taste. Sauté until crisp, 1½ to 2 minutes. Remove from heat and take the vegetables out of the pan so they don’t keep cooking.
Prepare the steak by lightly brushing both sides with olive oil (use around 1 tablespoon), then sprinkle with salt, pepper, and chopped rosemary.
Divided the vegetables between the pieces of steak, placing them at the end across a short side. Lay them perpendicular to the length of the steak – they should be wider, so they stick out at the ends.
Start with the side of the steak with the vegetables, carefully roll up the steak and use a toothpick to secure.
Put the skillet back on the heat and add 1 tablespoon of olive oil on medium-high heat. Place the steak rolls in the pan, seam side down, and cook for 1 minute per side or until the desired doneness.
Remove the rolls to a platter, removing the toothpicks. Remove the rosemary sprigs and garlic cloves from the glaze and serve over the steaks.

Notes

Whichever cut of meat you choose to use, make sure the steaks are long and thin cuts so that you are able to roll them easily.
You can also cook these rolls on the grill for a slightly smokier flavor.

Nutrition