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Home » Balsamic Glazed Steak Rolls

Balsamic Glazed Steak Rolls

May 24, 2014

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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
4.78 from 9 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? We'd love to see it!Mention @daringgourmet or hashtag #daringgourmet

 

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Filed Under: Affiliate, All Recipes, America, By Country or Region, Disclosure, Food, Gluten Free, Main Dishes, Meat, North America, Paleo, Sauces, Seasonings and Condiments Tagged With: balsamic vinegar, beef, glaze, gluten free, grilled, low carb, paleo, steak, steak rolls, vegetables, zucchini

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70 Responses

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Ruth Sloan says

    July 13, 2019 at 10:25 am

    Can you use asparagus too?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 13, 2019 at 7:03 pm

      Absolutely, Ruth! You can use any vegetable you like.

      Reply
  8. Anonymous says

    March 10, 2019 at 7:48 pm

    Can you tell us what kind of red wine is used in this recipe please?

    Reply
  9. Ann Mosher says

    January 24, 2019 at 10:00 pm

    The nutritional chart at the bottom of the recipe says “1 steak roll has 10 g of fat”

    Reply
  10. DeerPark Momma says

    December 8, 2018 at 5:15 am

    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
    • Kimberly @ The Daring Gourmet says

      December 8, 2018 at 8:52 am

      I’m so glad you enjoyed them, thanks so much for the feedback!

      Reply
  11. Ginette Patenaude says

    October 7, 2018 at 7:45 pm

    How many pieces per person? It make 8 pieces of steak. Would say 2 is enough or 3 each……

    Reply
    • Kimberly @ The Daring Gourmet says

      October 7, 2018 at 8:02 pm

      Hi Ginette – it’s 2 per person, so a total of 4 servings.

      Reply
  12. theresa burk says

    March 16, 2018 at 7:08 pm

    Im allergic to wine and balsamic how else could I make the glaze?glaze?

    Reply
  13. Ellen broadwater says

    March 4, 2018 at 7:56 pm

    Wow how could we cut down on the sodium?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 4, 2018 at 8:23 pm

      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
  14. maddy says

    March 1, 2018 at 4:06 pm

    can you substitute something for the zucchini my family wont eat it

    Reply
    • Kimberly @ The Daring Gourmet says

      March 1, 2018 at 7:17 pm

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

      Reply
  15. Anonymous says

    February 26, 2018 at 7:16 am

    Can I used dried Rosemary

    Reply
    • Kimberly @ The Daring Gourmet says

      February 26, 2018 at 9:35 am

      Yes, that will be fine.

      Reply
  16. Ashley Cross says

    February 15, 2018 at 1:45 pm

    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
    • Kimberly @ The Daring Gourmet says

      February 15, 2018 at 2:01 pm

      I’m so happy to hear that, Ashley, thank you!

      Reply
  17. Thea Savo says

    February 11, 2018 at 11:01 am

    Can I use something other than rosemary?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 11, 2018 at 12:29 pm

      Hi Thea, you can use any herb you like. For example, thyme would be another great choice.

      Reply
  18. Heather says

    December 10, 2017 at 1:35 pm

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

    Reply
    • Kimberly @ The Daring Gourmet says

      December 10, 2017 at 7:29 pm

      Great idea for the visual presentation, Heather!

      Reply
  19. ibuchanan82 says

    December 9, 2017 at 5:00 am

    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
  20. Mary Siemsen says

    August 23, 2017 at 10:47 am

    Can you use flank steak? Will it tenderize or be tough. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 23, 2017 at 10:55 am

      Hi Mary, yes, flank steak is another good option.

      Reply
  21. Pat says

    August 22, 2017 at 8:32 pm

    This looks great. I’m on weight watchers and this looks like a good choice. Need to figure out the points. Yum

    Reply
  22. Karen Errico says

    August 8, 2017 at 7:47 am

    The rolls look amazing!Do you have the nutritional count per roll? Thank you
    Karen

    Reply
    • Kimberly @ The Daring Gourmet says

      August 8, 2017 at 8:50 am

      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
  23. Andrea Jentry says

    August 5, 2017 at 2:33 pm

    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
    • Kimberly @ The Daring Gourmet says

      August 5, 2017 at 2:42 pm

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

      Reply
  24. Ingrid says

    August 1, 2017 at 12:19 pm

    Made this very good. My mom made it a little different the German way.

    Reply
  25. Roxie says

    July 31, 2017 at 12:52 pm

    How much does one piece of steak weigh for one roll before stuffing?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 31, 2017 at 12:54 pm

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

      Reply
  26. Mary price says

    May 28, 2017 at 12:57 pm

    Do you have the meat cut thin?if not, how do you cut it to make it so thin?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 29, 2017 at 9:26 am

      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
  27. Aliyah says

    February 18, 2017 at 11:13 pm

    The fat In the nutrition section says 52.7 g of fat.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 19, 2017 at 4:09 pm

      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
  28. Aliyah says

    February 18, 2017 at 4:28 pm

    Hi,
    This looks delicious but I am wondering what makes it so high in fat?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 18, 2017 at 10:03 pm

      Why do you think it’s high in fat, Aliyah? The only fat content is from the beef itself.

      Reply
  29. Cynthia says

    March 25, 2016 at 3:18 am

    What kind of steak do you use?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 25, 2016 at 7:22 am

      Cynthia, sirloin and flank steak with both work well. Happy cooking!

      Reply
  30. Haley says

    April 11, 2015 at 4:25 pm

    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
    • Kimberly @ The Daring Gourmet says

      April 11, 2015 at 5:07 pm

      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
  31. Rose says

    December 3, 2014 at 4:46 am

    Just found your site. Can’t wait to try your recipes. This one looks so good. I’m always looking for new recipes.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 3, 2014 at 7:26 am

      Thank you, Rose, and welcome!

      Reply
  32. Judy K. says

    June 30, 2014 at 12:46 am

    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
    • Kimberly @ The Daring Gourmet says

      June 30, 2014 at 8:54 am

      Absolutely, Judy! You can use any herb of your choice.

      Reply
  33. The Cooking and Life Goddess says

    June 8, 2014 at 10:07 am

    Tried this today and they were seriously tasty! So simple! Delicious! :D

    Reply
    • The Daring Gourmet says

      June 8, 2014 at 10:16 am

      Excellent, I’m thrilled to hear that and thank you for the feedback!

      Reply
  34. bsymommonologues says

    May 25, 2014 at 12:20 pm

    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
    • The Daring Gourmet says

      May 25, 2014 at 2:33 pm

      Haha! Thanks for visiting, bsymommonlogues! :)

      Reply
  35. Don says

    May 24, 2014 at 2:11 pm

    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
    • The Daring Gourmet says

      May 24, 2014 at 9:49 pm

      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
      • MKP says

        December 8, 2017 at 12:39 am

        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
        • Kimberly @ The Daring Gourmet says

          December 8, 2017 at 12:41 pm

          Lol, I have no idea either, MKP! :)

          Reply
    • DeerPark Momma says

      October 26, 2017 at 8:14 am

      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
      • Dalene says

        December 7, 2018 at 12:19 pm

        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
        • DeerPark Momma says

          December 8, 2018 at 5:08 am

          Thank you for your suggestion-I will try it! Happy cooking!

          Reply
  36. salsadancer says

    May 24, 2014 at 9:16 am

    Whoa BABY, those look AMAZING!!!!!

    Reply
    • The Daring Gourmet says

      May 24, 2014 at 9:17 am

      Thanks, salsadancer, you’ve got to try them!

      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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