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
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. :)
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!
Ruth Sloan says
Can you use asparagus too?
Kimberly @ The Daring Gourmet says
Absolutely, Ruth! You can use any vegetable you like.
Anonymous says
Can you tell us what kind of red wine is used in this recipe please?
Ann Mosher says
The nutritional chart at the bottom of the recipe says “1 steak roll has 10 g of fat”
DeerPark Momma says
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!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, thanks so much for the feedback!
Ginette Patenaude says
How many pieces per person? It make 8 pieces of steak. Would say 2 is enough or 3 each……
Kimberly @ The Daring Gourmet says
Hi Ginette – it’s 2 per person, so a total of 4 servings.
theresa burk says
Im allergic to wine and balsamic how else could I make the glaze?glaze?
Ellen broadwater says
Wow how could we cut down on the sodium?
Kimberly @ The Daring Gourmet says
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.
maddy says
can you substitute something for the zucchini my family wont eat it
Kimberly @ The Daring Gourmet says
Hi Maddy, you can substitute any veggie you like, or simply omit the zucchini. Happy cooking!
Anonymous says
Can I used dried Rosemary
Kimberly @ The Daring Gourmet says
Yes, that will be fine.
Ashley Cross says
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.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Ashley, thank you!
Thea Savo says
Can I use something other than rosemary?
Kimberly @ The Daring Gourmet says
Hi Thea, you can use any herb you like. For example, thyme would be another great choice.
Heather says
I’ve done something similar (slightly different glaze) and used a fresh rosemary sprig instead of the toothpick to close.
Kimberly @ The Daring Gourmet says
Great idea for the visual presentation, Heather!
ibuchanan82 says
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.
Mary Siemsen says
Can you use flank steak? Will it tenderize or be tough. Thank you.
Kimberly @ The Daring Gourmet says
Hi Mary, yes, flank steak is another good option.
Pat says
This looks great. I’m on weight watchers and this looks like a good choice. Need to figure out the points. Yum
Karen Errico says
The rolls look amazing!Do you have the nutritional count per roll? Thank you
Karen
Kimberly @ The Daring Gourmet says
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).
Andrea Jentry says
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!
Kimberly @ The Daring Gourmet says
Awesome, Andrea! I’ll bet that baked brown rice is delicious and yes, let us know how dinner turns out!
Ingrid says
Made this very good. My mom made it a little different the German way.
Roxie says
How much does one piece of steak weigh for one roll before stuffing?
Kimberly @ The Daring Gourmet says
Hi Roxie, that will depend on the size/width of steak you use and you can use whatever size you like.
Mary price says
Do you have the meat cut thin?if not, how do you cut it to make it so thin?
Kimberly @ The Daring Gourmet says
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.
Aliyah says
The fat In the nutrition section says 52.7 g of fat.
Kimberly @ The Daring Gourmet says
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.
Aliyah says
Hi,
This looks delicious but I am wondering what makes it so high in fat?
Kimberly @ The Daring Gourmet says
Why do you think it’s high in fat, Aliyah? The only fat content is from the beef itself.
Cynthia says
What kind of steak do you use?
Kimberly @ The Daring Gourmet says
Cynthia, sirloin and flank steak with both work well. Happy cooking!
Haley says
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.
Kimberly @ The Daring Gourmet says
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! :)
Rose says
Just found your site. Can’t wait to try your recipes. This one looks so good. I’m always looking for new recipes.
Kimberly @ The Daring Gourmet says
Thank you, Rose, and welcome!
Judy K. says
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.
Kimberly @ The Daring Gourmet says
Absolutely, Judy! You can use any herb of your choice.
The Cooking and Life Goddess says
Tried this today and they were seriously tasty! So simple! Delicious! :D
The Daring Gourmet says
Excellent, I’m thrilled to hear that and thank you for the feedback!
bsymommonologues says
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.
The Daring Gourmet says
Haha! Thanks for visiting, bsymommonlogues! :)
Don says
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
The Daring Gourmet says
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.
MKP says
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!! 😂
Kimberly @ The Daring Gourmet says
Lol, I have no idea either, MKP! :)
DeerPark Momma says
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!
Dalene says
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
DeerPark Momma says
Thank you for your suggestion-I will try it! Happy cooking!
salsadancer says
Whoa BABY, those look AMAZING!!!!!
The Daring Gourmet says
Thanks, salsadancer, you’ve got to try them!