Here’s a great dish for the grill that is low cal, low carb, low fat…and tastes incredible! Just wait till you’ve tried this rosemary-garlic balsamic glaze…you’ll be making it to pour over everything else!
It’s true, the glaze is out of this world. 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.”
Here in WA we’re prone to drizzly days in May, so I made these indoors on a ribbed cast iron pan. Next time I’ll be cranking up the grill – and boy oh boy these Balsamic Glazed Steak Rolls are going to taste that much better!
CLICK HERE for MY RECIPE over at Tablespoon!
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.