The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy

Balsamic Glazed Steak Rolls

Written on

This post contains affiliate links.

rosemary balsamic glazed steak rolls recipe vegetables healthy low carb low calorie bell peppers zucchini mushrooms

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.”

MY LATEST VIDEOS

rosemary balsamic glazed steak rolls recipe vegetables healthy low carb low calorie bell peppers zucchini mushrooms

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.

rosemary balsamic glazed steak rolls recipe vegetables healthy low carb low calorie bell peppers zucchini mushrooms

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!

rosemary balsamic glazed steak rolls recipe vegetables healthy low carb low calorie bell peppers zucchini mushrooms

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.

rosemary balsamic glazed steak rolls recipe vegetables healthy low carb low calorie bell peppers zucchini mushrooms

Enjoy!

rosemary balsamic glazed steak rolls recipe vegetables healthy low carb low calorie bell peppers zucchini mushrooms

Print Recipe
4.67 from 3 votes

Rosemary Balsamic Glazed Steak Rolls

Filled with veggies and loaded with flavor, these tender steak rolls are simply delicious!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 8 steak rolls
Calories: 322kcal
Author: Kimberly Killebrew

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
US Customary - Metric

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.
Serving: 1steak roll | Calories: 322kcal | Carbohydrates: 3g | Protein: 49g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 137mg | Sodium: 203mg | Potassium: 786mg | Sugar: 2g | Vitamin C: 0.1% | Calcium: 6.5% | Iron: 20.8%

 

55 Responses

  2. 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

    Reply

    • 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.

      Reply

      • My mom and Dad used to make German rouladen when I was a kid and just reading this made me remember that!!! But the funny thing was that mom always told me,that they were called BIRDS!?!?! I have no idea why,but this is cracking me up right now!! 😂

        Reply

    • I’m wondering how the Brazziole worked out? That’s pretty tough meat that requires long, slow simmering in liquid to be tender. I’d like to try it here, but I’m concerned that it won’t be tender. Thanks for your input!

      Reply

      • If you are concerned about the meat being tough you can cut your pieces, put them in a plastic zip lock baggie pour in some Italian dressing (just enough to moisten the meat & coat it) put it in the fridge over night. When ever you go in the fridge just squish the baggie to re coat the meat) When you are ready to make your roll ups take the meat out & go. You can rinse the meat off if you like but I just use it as is. That little bit of extra seasoning just blends in with the glaze from the recipe.
        I do the same over night tenderizing with many of my meats. I can buy a little bit cheaper cuts then & the Italian dressing does the trick Because there is a bit of vinegar in the dressing it breaks down the meat just a touch. Good luck

        Reply

  3. 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.

    Reply

  5. 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.

    Reply

  7. 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.

    Reply

    • 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! :)

      Reply

    • 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.

      Reply

    • 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.

      Reply

    • Hi Roxie, that will depend on the size/width of steak you use and you can use whatever size you like.

      Reply

  14. 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!

    Reply

    • Awesome, Andrea! I’ll bet that baked brown rice is delicious and yes, let us know how dinner turns out!

      Reply

    • 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).

      Reply

  18. It says Sirloin but the images are of Topside. In Scotland ask your butcher for “beef ham” and you’ll get the right cut at the right thickness, otherwise ask for thin sliced topside or rump. It’ll be leaner than sirloin as well.

    Reply

  19. I’ve done something similar (slightly different glaze) and used a fresh rosemary sprig instead of the toothpick to close.

    Reply

  21. I made these last year for fathers day and my husband loved them! Im making them again this year for our 10 year anniversary dinner. This will definitely be a keeper in our house.

    Reply

    • Hi Maddy, you can substitute any veggie you like, or simply omit the zucchini. Happy cooking!

      Reply

    • Hi Ellen, each steak roll only has 203mg of sodium, that’s pretty low. The only sodium in this dish is the 1/4 teaspoon of salt that goes in the balsamic vinegar reduction (and that’s divided by 4 servings) and however much salt you sprinkle on the beef before frying. So if you want to cut down on the salt even further, either omit the 1/4 teaspoon salt in the balsamic vinegar reduction, don’t sprinkle any salt on the beef, or both.

      Reply

  27. I made these and they are delicious! They can be prepared ahead of time and quickly browned when it’s time for dinner. My husband loved this-I can’t wait to make it for company!

    Reply

Add your Response

Your email address will not be published.

Or, you can subscribe without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy

Copyright

Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

Copyright © 2013–2018All Rights Reserved

Sign up for our newsletter!

Receive the latest recipes from The Daring Gourmet!

You have Successfully Subscribed!

(No SPAM, we'll never sell your email - we promise!)