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.
I love to use this Lodge Grill Pan, it’s ribbed and creates those nice grill marks.
Serve immediately drizzled with the rosemary balsamic glaze.
Enjoy!
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Rosemary Balsamic Glazed Steak Rolls
Ingredients
- 8 thinly sliced pieces of sirloin steak (about 1/8 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:
- 1/4 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
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 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.
Nutrition
Laura says
Outstanding! Thank you for sharing.
Brian says
Made this recipe and it turned out excellent! Really enjoyed and will make it again in the future. Thanks for the recipe….
Kimberly @ The Daring Gourmet says
Fantastic, Brian, thank you!
Thea says
Sounds great I will give this a go.thanks
Ann says
Did on pan and it was great want to try on the ninja foodi next time
Anonymous says
buy ROULADEN MEAT
Paige Anderson says
Aldi sells thin steak like this which would be perfect.
Anonymous says
Thank you I’m going to make this I didn’t know were to buy the thin steak yay I just seen your comment have a wonderful day❤🦋
Anonymous says
I suggest using flank or skirt steak as options. Have your butcher run the flank steak through the cube once long ways to break up the connective tissue. Use a rosemary sprig as a skewer for presentation and remove risk of toothpick as a choking hazard. Good look and good eating, merman Tom!
curtis says
i’m making the steak rolls, now i’m going to smoke them on the smokers also made a couple out of chicken to try it.
Betty McBride Stratton says
I have never seen sirloin steaks cut as thin as 1/8” thick and I know I certainly don’t want to cut the steak into narrow strips. Is this commonly found where you live? I live in Michigan.
Anonymous says
Have your butcher slice them for you.
Caroline says
I cut my own steak this morning ro prep because I couldn’t find any. Then a little later today when I went to buy the vegetables at Kroger I found some Angus steak that was 1/8 inch thick. I also live in Michigan. :)
Anonymous says
Ask your butcher for a rounded cut
Bonner S says
I just happened to have 3x THIN cut rib-eye steaks in the fridge when this recipe was forwarded to me from a friend. How’d she know? The steaks were still a little too thick at maybe 1/2″ thick but they still turned out quite tas-T indeed. I doubled the glace recipe thinking that it wouldn’t be enough. I had plenty for my mashed spuds and now some in a container in my refrigerator… :-) Thanks much for the recipe! Cannot wait to try some other recipes in DaringGourmet.com <3
Kimberly @ The Daring Gourmet says
That was great timing, Bonner, and I’m so glad you enjoyed these, thank you! Happy cooking and I hope you enjoy the other recipes you try!
carrie ballard says
Can flank steak be used?
Kimberly @ The Daring Gourmet says
Hi Carrie, it can but it will be a little tough because it’s a very lean cut.
Michelle Knoblauch says
Can I use gravy instead of balsamic
Kimberly @ The Daring Gourmet says
Hi Michelle, sure!