Here’s a great dish for the grill that is low cal, low carb, low fat, paleo…and tastes incredible! And just wait till you’ve tried this rosemary-garlic balsamic glaze…you’ll be making it to pour over everything else!
Truly, the glaze is downright delicious. I’ll be using it in the future for grilled chicken and vegetables as well. Just be sure to use fresh rosemary – it makes all the difference.
These tender, juicy steak rolls are stuffed with sauteed bell peppers, onions, zucchini and mushrooms, then grilled and drizzled with this wonderful wonderful rosemary-garlic balsamic glaze. Eye-catching in presentation and drop-dead scrumptious to the taste. My husband’s words: “Those were exceptionally good.”
Let’s get started!
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.
Note: To save time, these rolls can be made in advance and then all you have to do is grill or fry them up and serve with the glaze. It’s a snap!
Cook the steaks on a grill or in a frying pan for about 2 minutes on each side or according to desired doneness.
Serve immediately drizzled with the rosemary balsamic glaze.
Enjoy!
- 8 thinly sliced pieces of sirloin steak (about ⅛ inch thick
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Some chopped fresh rosemary
- The following all sliced into thin strips: 1 small yellow onion, 1 small red bell pepper, 1 small green bell pepper, 1 small zucchini, a handful of fresh mushrooms
- For the Rosemary Balsamic Glaze:
- ¼ cup dark balsamic vinegar
- 2 tablespoons red wine
- 1 tablespoon dark brown sugar (paleo: use coconut sugar)
- 1 clove garlic
- 2 sprigs fresh rosemary
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sea salt
- 1 teaspoon cornstarch dissolved in ¼ cup beef or chicken broth
- 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 for about 2 minutes on each side or according to desired doneness. Serve immediately drizzled with the rosemary balsamic glaze.
Whoa BABY, those look AMAZING!!!!!
Thanks, salsadancer, you’ve got to try them!
I think that I will make these for my Lunches to the crew at the chiropractor. I will buy Brazziole meat as it is thin and of the right size. I use this meat now for PIGS IN A Blanket,or as some people would call them Beef roll ups with Bacon, Diced Ham a slice of Dill pickle and simmered in Sliced onions
Hi Don, that’s great! The ingredients in your pigs-in-a-blanket are similar to German rouladen, one of my all-time favorite dishes. German mustard is slathered on the meat first then sprinkled with salt and pepper, then layered with bacon, onions, and German pickles. They’re then rolled up and seared over high heat until browned on all sides and the slow-simmered in a luxuriously rich gravy. Will be posting that recipe hopefully before too long.
Oh, and since you mentioned that cut of beef, you may want to check out my recipe for Braciole di Manza.
I will try this one! I showed the picture to my husband and he toll me you better do it as hers 🙂 Have a great weekend.
Haha! Thanks for visiting, bsymommonlogues! 🙂
Tried this today and they were seriously tasty! So simple! Delicious! 😀
Excellent, I’m thrilled to hear that and thank you for the feedback!
We don’t care for rosemary. Would thyme be an acceptable alternative? These look so fab, I really want to give them a try. Thank you.
Absolutely, Judy! You can use any herb of your choice.
Just found your site. Can’t wait to try your recipes. This one looks so good. I’m always looking for new recipes.
Thank you, Rose, and welcome!
Made these tonight for dinner and my Hubby loved them! My glaze never thickened….but then again I’m not a patient person so I probably didn’t let it simmer long enough. Everyone loved it even if it was a little runny.
Hi Haley, I’m so glad they were a hit! The balsamic reduction can take a little while to thicken, yes. I’ll bet had you waited an extra 5-10 minutes it would have been perfect, but I can’t blame you for not waiting – with all those wonderful smells it’s hard not to just dive in and eat! 🙂
What kind of steak do you use?
Cynthia, sirloin and flank steak with both work well. Happy cooking!
Hi,
This looks delicious but I am wondering what makes it so high in fat?
Why do you think it’s high in fat, Aliyah? The only fat content is from the beef itself.
The fat In the nutrition section says 52.7 g of fat.
Oh I see, you’re referring to the nutrition chart on Tablespoon’s website. I just looked at it and I have no idea how they’re calculating that (that’s in the control of Tablespoon’s editor, not me). 800 calories and 53 grams of fat for tiny, thin slice of sirloin beef with vegetables…there’s definitely something off there.
Do you have the meat cut thin?if not, how do you cut it to make it so thin?
Hi Mary, yes, I buy it already cut thin. Ask the folks behind the meat counter or your local butcher and they’ll get it for you.
How much does one piece of steak weigh for one roll before stuffing?
Hi Roxie, that will depend on the size/width of steak you use and you can use whatever size you like.
Made this very good. My mom made it a little different the German way.
Trying these tonight with baked brown rice! Just finished prep and they look amazing! Will check back in after dinner. Got to get you my baked brown rice recipe! So good; so versatile!
Awesome, Andrea! I’ll bet that baked brown rice is delicious and yes, let us know how dinner turns out!
The rolls look amazing!Do you have the nutritional count per roll? Thank you
Karen
Thanks, Karen! I don’t but there are several free sites that allow you to enter each ingredient/quantity and it will generate the entire nutritional profile for you (e.g., caloriecount.com and fitday.com).
This looks great. I’m on weight watchers and this looks like a good choice. Need to figure out the points. Yum
Can you use flank steak? Will it tenderize or be tough. Thank you.
Hi Mary, yes, flank steak is another good option.