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Home » Food » By Country or Region » North America » America » Balsamic Glazed Steak Rolls

Balsamic Glazed Steak Rolls

May 24, 2014 by Kimberly Killebrew · 86 Comments

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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.”

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

 

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steak rolls recipe balsamic glazed

Rosemary Balsamic Glazed Steak Rolls

Kimberly Killebrew
Filled with veggies and loaded with flavor, these tender steak rolls are simply delicious!
Print Recipe
4.95 from 35 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 8 steak rolls
Calories 322 kcal

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

Serving: 1steak roll | Calories: 322kcal | Carbohydrates: 3g | Protein: 49g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 137mg | Sodium: 203mg | Potassium: 786mg | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 3.7mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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86 Comments →

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86 Responses

  1. Sharon Kincaid says

    March 20, 2023 at 12:22 pm

    I use this recipe but I use asparagus,feta and cherry tomatoes.

    Reply
    • Kimberly Killebrew says

      March 20, 2023 at 1:12 pm

      Fantastic, Sharon, thanks so much for the feedback!

      Reply
  2. Liz says

    June 13, 2022 at 2:31 pm

    Not a big fan of rosemary. Is there another herb that I can use instead of rosemary?

    Reply
    • Kimberly Killebrew says

      June 16, 2022 at 8:12 pm

      Hi Liz, thyme is another good option.

      Reply
  3. Laura says

    August 15, 2021 at 7:00 pm

    Outstanding! Thank you for sharing.

    Reply
  4. Brian says

    June 28, 2021 at 4:53 pm

    Made this recipe and it turned out excellent! Really enjoyed and will make it again in the future. Thanks for the recipe….

    Reply
    • Kimberly @ The Daring Gourmet says

      June 28, 2021 at 7:29 pm

      Fantastic, Brian, thank you!

      Reply
  5. Thea says

    March 22, 2021 at 7:30 am

    Sounds great I will give this a go.thanks

    Reply
  6. Ann says

    February 4, 2021 at 6:38 am

    Did on pan and it was great want to try on the ninja foodi next time

    Reply
  7. Anonymous says

    February 3, 2021 at 4:39 pm

    buy ROULADEN MEAT

    Reply
  8. Paige Anderson says

    January 27, 2021 at 7:10 pm

    Aldi sells thin steak like this which would be perfect.

    Reply
    • Anonymous says

      March 16, 2021 at 1:56 am

      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❤🦋

      Reply
  9. Anonymous says

    October 13, 2020 at 10:20 am

    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!

    Reply
  10. curtis says

    June 6, 2020 at 6:02 pm

    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.

    Reply
  11. Betty McBride Stratton says

    June 5, 2020 at 12:00 pm

    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.

    Reply
    • Anonymous says

      July 2, 2020 at 2:30 pm

      Have your butcher slice them for you.

      Reply
    • Caroline says

      September 12, 2020 at 6:49 pm

      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. :)

      Reply
    • Anonymous says

      February 1, 2021 at 11:09 am

      Ask your butcher for a rounded cut

      Reply
    • Anonymous says

      July 7, 2022 at 8:36 pm

      I got it at Costco

      Reply
  12. Bonner S says

    May 25, 2020 at 9:51 pm

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      May 25, 2020 at 10:34 pm

      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!

      Reply
  13. carrie ballard says

    April 27, 2020 at 1:40 pm

    Can flank steak be used?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 27, 2020 at 2:21 pm

      Hi Carrie, it can but it will be a little tough because it’s a very lean cut.

      Reply
  14. Michelle Knoblauch says

    April 25, 2020 at 4:27 pm

    Can I use gravy instead of balsamic

    Reply
    • Kimberly @ The Daring Gourmet says

      April 25, 2020 at 5:59 pm

      Hi Michelle, sure!

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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