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Balsamic Glazed Steak Rolls Recipe

   
 

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     Balsamic Glazed Steak Rolls

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1.5 to 2 pds skirt steak or 8 to 10 thin sliced sirloin
salt and pepper
3 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 carrot
1 bell pepper
half a zuchini
5 to 6 green onions
2 cloves garlic
 
1 teaspoon italian seasoning
2 teaspoons butter
2 tablespoons finely chopped shallots
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 cup beef broth

Instructions
Start by prepping the steak. I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips. You can then tenderize the meat with a meat hammer. Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them. Now for the sauce, melt the butter in a small sauce pan over medium heat. Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent. 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 to almost half its volume. It starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes. Turn the heat up to high and stir fry the veggies for no longer than 2 to 3 minutes. Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl. To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
Heat a large skillet over medium high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until desired doneness. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.


Originally Submitted
10/20/2013





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