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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 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes 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. 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
  2. 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
  3. 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
  4. 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
  5. 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
      • Tish says

        March 21, 2021 at 7:53 am

        2 steak rolls per person, how many calories for 2?

        Reply
        • Kimberly @ The Daring Gourmet says

          March 21, 2021 at 8:11 am

          Hi Tish, it’s 322 calories per steak roll – you’ll find the nutrition info at the bottom of the recipe card.

          Reply
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
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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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