Balsamic Glazed Steak Rolls
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Simple to make yet deliciously elegant, these Steak Rolls are a reader favorite and are guaranteed to be a hit!
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.”
Balsamic Glazed Steak Rolls Recipe
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.
Serve with your favorite sides such as mashed or roasted potatoes, oven baked French fries, baked potato wedges, steamed or grilled vegetables, creamed onions, creamed spinach, etc.
Enjoy!
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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
Originally published on The Daring Gourmet May 24, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
What kind of steak do you use?
Cynthia, sirloin and flank steak with both work well. Happy cooking!
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! :)
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!
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.
Tried this today and they were seriously tasty! So simple! Delicious! :D
Excellent, I’m thrilled to hear that and thank you for the feedback!
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! :)
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.
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!! 😂
Lol, I have no idea either, MKP! :)
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!
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
Thank you for your suggestion-I will try it! Happy cooking!
Whoa BABY, those look AMAZING!!!!!
Thanks, salsadancer, you’ve got to try them!