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Quick, colorful, and all wrapped up for your convenience, these juicy steak rolls are packed with vegetables and finished off with a tangy-sweet balsamic glaze. Adding basil and oregano without a pile of tomatoes gives them a very fresh Italian flavor.
Pile a few of them on your plate for dinner, or pull out a big platter for party food or an appetizer. They’re a great size for kids, and having a bunch of smaller rolls makes it easy to accommodate everyone’s appetite.
If you have any leftovers, these are also good cold: it’s almost like a steak sandwich if you skipped the bread and went straight to the good stuff inside.
Pull one out of the fridge for a quick snack, or throw a few into your lunchbox to keep you well-fed and going strong through the afternoon.
For side dishes, what about some roasted cauliflower and a hot bowl of tomato soup, or maybe just your favorite fresh salad drizzled with olive oil and a little more balsamic?
Or if you’re serving them as appetizers, just stick a fancy toothpick in each roll and call it done: there’s no need to spend a lot of time fussing with the presentation when you could be sitting back to enjoy the delicious meal waiting for your fork.
Balsamic Steak Rolls Recipe
SERVES: 4 PREP: 15 min COOK: 15 min
Ingredients
- 1 ½ – 2 lb. skirt steak, sliced into thin strips;
- 1 carrot, matchstick cut;
- 1 bell pepper, matchstick cut;
- ½ zucchini, matchstick cut;
- 5 green onions, matchstick cut;
- 2 cloves of garlic, minced;
- ½ tsp. dried oregano;
- ½ tsp. dried basil;
- Cooking fat;
- Sea salt and freshly ground black pepper;
Ingredients for the balsamic glaze sauce
- 1 tbsp. ghee;
- 2 tbsp. shallots, finely chopped;
- ¼ cup balsamic vinegar;
- 1 tbsp. honey;
- ¼ cup beef stock;
- Sea salt and freshly ground black pepper;
Preparation
- Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
- Melt the ghee in a skillet placed over medium heat.
- Add the shallots and cook until soft, about 3 minutes.
- Add the balsamic vinegar, honey, and beef stock, and season again with salt and pepper to taste.
- Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.
- In the same skillet, add some cooking fat and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.
- Season with oregano, basil, sea salt, and pepper, and transfer to a bowl.
- Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure it with a toothpick.
- Return the beef rolls to the skillet, and cook over medium-high heat on all sides until the meat is cooked through.
- Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.
📖 Recipe
Balsamic Steak Rolls Recipe
Try a different twist on rolled sandwiches with a balsamic sauce drizzled over steak and vegetables.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 278 kcal
Ingredients
- 1 ½ – 2 lb. skirt steak sliced into thin strips
- 1 carrot matchstick cut
- 1 bell pepper matchstick cut
- ½ zucchini matchstick cut
- 5 green onions matchstick cut
- 2 cloves of garlic minced
- ½ tsp. dried oregano
- ½ tsp. dried basil
- Cooking fat
- Sea salt and freshly ground black pepper
Ingredients for the balsamic glaze sauce
- 1 tbsp. ghee
- 2 tbsp. shallots finely chopped
- ¼ cup balsamic vinegar
- 1 tbsp. honey
- ¼ cup beef stock
- Sea salt and freshly ground black pepper
Instructions
Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
1 ½ – 2 lb. skirt steak, Sea salt and freshly ground black pepper
Melt the ghee in a skillet placed over a medium heat.
1 tbsp. ghee
Add the shallots and cook until soft, about 3 minutes.
2 tbsp. shallots
Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste.
¼ cup balsamic vinegar, 1 tbsp. honey, ¼ cup beef stock, Sea salt and freshly ground black pepper
Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.
In the same skillet, add some cooking fat and cook the garlic for 1 or 2 minutes then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.
1 carrot, 1 bell pepper, ½ zucchini, 2 cloves of garlic, Cooking fat, 5 green onions
Season with oregano, basil, sea salt and pepper, and transfer to a bowl.
½ tsp. dried oregano, ½ tsp. dried basil, Sea salt and freshly ground black pepper
Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.
Nutrition
Calories: 278kcalCarbohydrates: 11gProtein: 29gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 90mgSodium: 136mgPotassium: 698mgFiber: 2gSugar: 6gVitamin A: 3705IUVitamin C: 48mgCalcium: 64mgIron: 4mg
Keyword balsamic, roll, steak
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