While there is a growing number of vegetarians and vegans in North America, the majority of us still love our meats, and beef is by far the most popular. Beef is also the most expensive meat, and doctors warn that a diet that is heavy on beef is not very healthy for you. But hey – every once in a while, go for the gusto … and good gusto, is this Balsamic Glazed Steak Rolls entree just the ticket!
Balsamic Glazed Steak Rolls Recipe-
For the Steak-
- 8 thin slices (length and width to personal preference) of flank steak (I like Australian Grass Fed beef flank steak the best – super tender and delicious!)
- Extra virgin olive oil
- Freshly ground black peppercorns
- Freshly ground course sea salt
- Fresh rosemary, finely chopped
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 medium zucchini, sliced into thin strips
- 1 medium yellow onion, halved and then thinly sliced
- A few champignon mushrooms, cut into thin strips
For the Rosemary Balsamic Glaze-
- 1 teaspoon extra virgin olive oil
- 1 large clove garlic, minced
- 1/4 cup dark, aged balsamic vinegar
- 2 tbsp. dry red wine
- 2 tsp. dark brown sugar
- 2 sprigs fresh rosemary
- 1/4 cup beef broth
- Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle freshly ground black pepper and sea salt, and some chopped fresh rosemary. Dried rosemary is okay to use, but get fresh if you can.
- Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
- Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
- For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
- Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment to your Balsamic Glazed Steak Rolls.
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