This is a gorgeous steak rolls recipe, and really you want to try it yours on flavors. Here I used marinade instead of Jaden’s Asian flavors, and I opted to do a balsamic sauce just salt, pepper and Worcestershire sauce. Served up with mashed potatoes I love this dish. So when you try out balsamic glazed steak rolls, feel free to make it your own with your favorite seasonings, veggies, and sauce. Here are mention the ingredients and recipe for balsamic glazed steak rolls.
Make: 8 to 10 rolls
Prep time: 40 minutes
Cook time: 20 minutes
Total time: 1 hour
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- 8 to 10 thin sliced sirloin
- Salt and pepper to taste
- 2 tablespoon Worcestershire sauce
- Any steak seasoning you like
- I tablespoon olive oil
For the Veggie Filling
- 1 carrot
- 1 bell pepper
- ½ a zucchini
- 5 to 6 green onions
- 2 cloves of garlic
- 1 teaspoon herb seasoning
For the Balsamic Glaze Sauce
- 2 teaspoons butter
- 2 tablespoons finely chopped shallots
- ¼ cup balsamic vinegar
- 2 tablespoons brown sugar
- ¼ cup beef broth
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First prepped the steaks. Trimmed the steak as much fat as you like and cut steak into 3 inch wide strips. Managed 8 to 10 strips and used the odd shop ends to taste test marinade and balsamic glaze. You could tenderize the meat with a meat hammer if you used sirloin it doesn’t need ant tenderizing.
Season the both side of steak generously with salt, pepper, and Worcestershire sauce and let sit aside in the marinade for 30 minutes if not a couple of hours.
Whereas the steaks are soaking, you can prep the filling for them. Cut up the carrot, bell pepper and zucchini into matchstick size pieces. Little longer than the width of the steak strips and cut by hand them with make matchsticks. Then cut the green onion into a similar size and sliced them in half-length wise. Just peel and crush the cloves with the flat side of the knife, for garlic.
For the sauce, melt the butter in a small saucepan over medium heat. Add the chopped shallot and cooked it for a minute or 2 minutes until they turn soft and smooth. Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well. Allow the sauce to come to a boil and reduce half its volume. It starts becoming thicker and has the consistency of syrup.
The butter also starts separating and comes to the top. Remove the heat and pour the sauce into a bowl. In the same pan, add olive oil and stir in the garlic stoves to allow them to flavor the oil for about few minutes.
Heat the carrots, bell pepper and zucchini over medium-high heat. Stir fry the vegetables for no longer than 2 to 3 minutes.
Season them with the Italian herb seasoning and salt and place to a bowl. To accumulate the steak rolls, simply take a slip of the marinated steak and it puts the vegetables in the middle and all the beef up over the filling. Acquiring it with the toothpick and repeat the same with other steak rolls.
Add a touch of oil was whirling in a large skillet to coat bottom, heat over medium high heat. When hot, add beef rolls, seam side down, not touching and pan fry for a couple of minutes. Then turn roll and sauté it on all the parties in the same way. Cook it until you anticipated done. Cooked medium well and seasoned it with some mesquite seasoning for a touch of a Smokey flavor.
Remove the toothpick and serve it with balsamic glaze sauce spooned over the top of each roll.
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