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!
Pin Me!
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
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.
Tish says
2 steak rolls per person, how many calories for 2?
Kimberly @ The Daring Gourmet says
Hi Tish, it’s 322 calories per steak roll – you’ll find the nutrition info at the bottom of the recipe card.
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