Get that grilling in before fall arrives! This easy balsamic-glazed steak rolls recipe is a quick, easy and healthy dinner . You could substitute other vegetables for the peppers, zucchini and leeks. Get creative! Serve this grilled steak recipe with a crisp, fresh garden salad . Pack the leftovers […]
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Get that grilling in before fall arrives! This easy balsamic-glazed steak rolls recipe is a quick, easy and healthy dinner. You could substitute other vegetables for the peppers, zucchini and leeks. Get creative!
Serve this grilled steak recipe with a crisp, fresh garden salad. Pack the leftovers for lunch the next day. If you don't feel like grilling, you can cook the steak rolls in a skillet.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
Steak and Vegetables
- 1 pound (8 thin slices) sirloin or flank steak (length and width according to personal preference)
- 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary, 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 cup thinly sliced leeks
- 6 ounces white button or cremini mushrooms, cut into thin strips
Rosemary Balsamic Glaze
- 1 large clove garlic, minced
- 2 tablespoons balsamic vinegar
- 1 teaspoon Splenda
- 2 sprigs fresh rosemary
- 1/4 cup beef broth
Here's how to make it:
- Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
- Heat 1 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 1 minute. Add the balsamic vinegar, Splenda 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.
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