Recipe Background
This recipe for Steak Roll Ups makes for a 5-star meal that is ready in just 30 minutes! A rainbow of crisp veggies is wrapped with tender flank steak and drizzled with a balsamic glaze. Serve Steak Roll Ups with a side of potatoes for an unbelievable dinner option that will certainly become a staple in your kitchen!
This recipe for Steak Roll Ups makes for a 5-star meal that is ready in just 30 minutes! A rainbow of crisp veggies is wrapped with tender flank steak and drizzled with a balsamic glaze. Serve Steak Roll Ups with a side of potatoes for an unbelievable dinner option that will certainly become a staple in your kitchen!
Ingredients
- 8 sirloin or flank steak thinly sliced
- extra-virgin olive oil to taste
- salt to taste
- ground black pepper to taste
- rosemary to taste, chopped
- 1 red bell pepper sliced into thin strips
- 1 orange bell pepper sliced into thin strips
- 1 medium zucchini sliced into thin strips
- 1 medium yellow onion halved and thinly sliced
- white button or cremini mushrooms to taste, cut into thin strips
For the rosemary balsamic glaze:
- 1 teaspoon extra-virgin olive oil
- 1 large clove garlic minced
- 1/4 cup dark balsamic vinegar
- 2 tablespoons dry red wine
- 2 teaspoons brown sugar
- 2 sprigs rosemary
- 1/4 cup beef broth
Directions
- Lay the flank steak out on a cutting board and rub each side with the olive oil, salt, pepper, and chopped fresh rosemary.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook the red bell pepper, orange bell pepper, zucchini, yellow onion, and mushrooms until tender, about 5 minutes.
- Season the vegetable mixture with salt and pepper.
- Place the cooked vegetables on one end of each steak cutlet.
- Roll up each steak so the vegetable mixture is on the inside. The vegetables should be sticking out of the ends of the steak roll-ups.
- Secure each roll with a toothpick.
- Heat 1 teaspoon of the olive oil in a saucepan over medium-high heat.
- Add the garlic and cook, while stirring, until fragrant, about 1 minute.
- Add the balsamic vinegar, red wine, brown sugar, and rosemary sprigs.
- Bring the contents to a boil.
- Once the contents boil, immediately reduce to a simmer and cook for another 5 minutes.
- Add the broth and bring the mixture to a once again boil.
- Reduce the mixture again to a simmer for another 15 minutes uncovered.
- Remove the rosemary sprigs.
- Grill the steaks either on an outdoor grill or on the stovetop in a grill pan on either side until fully cooked, measuring about 130 degrees F when checked with a meat thermometer, about 3-5 minutes on each side.
- Drizzle the steaks with the rosemary balsamic glaze, and serve immediately.
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