Balsamic Glazed Steak Rolls

Ingredients:

  • 8 pieces of sirloin steak (sliced 1/8 inch thick)
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • Fresh rosemary (chopped)
  • 1 small yellow onion (sliced into thin strips)
  • 1 small red bell pepper (sliced into thin strips)
  • 1 small green bell pepper (sliced into thin strips)
  • 1 small zucchini (sliced into thin strips)
  • A handful of fresh mushrooms (sliced into thin strips)
  • Rosemary Balsamic Glaze
    • ¼ cup dark balsamic vinegar
    • 2 tablespoons red wine
    • 1 tablespoon dark brown 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

Directions

Place all the glaze 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 for about 2 minutes on each side or according to desired doneness.

Serve immediately drizzled with the rosemary balsamic glaze.

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