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The word “rolls” is usually associated with puffy buns and other things like cinnamon rolls… But these hearty and filling balsamic glazed steak rolls have absolutely nothing to do with all you could ever imagine. Because these totally yummy and savory rolls are made of tender and juicy steaks and filled with veggie mix of bell peppers, zucchinis, mushrooms and onions.More variants you can see here . The perfect combo is completed with incredible glaze of rosemary balsamic sauce. This is a really unusual recipe, that’s why it would be so wrong to ignore it.
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- 8 thin slices of sirloin or flank steak
- olive oil
- salt and freshly ground black pepper, to taste
- fresh rosemary, chopped
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 medium yellow onion, halved and thinly sliced
- couple of cremini mushrooms’ cups, thinly sliced
- 1 tsp extra virgin olive oil
- 1 large clove garlic, minced
- 1/4 cup dark balsamic vinegar
- 2 tbsp dry red wine
- 2 tsp brown sugar
- 2 sprigs fresh rosemary
- 1/4 cup Progresso™ beef flavored broth
- Rub both sides of the steak slices with a little oil. Season with salt, black pepper and chopped rosemary.
- In a skillet over medium-high heat, heat 1 tbsp oil. Once hot add vegetables, season with salt and pepper and cook until crisp-tender.
- On one end of each steak slice, arrange a dollop of the vegetable strips vertically, so that the ends of the vegetables will stick out of each end of the steak roll. Roll the steak up, and secure with a toothpick. Repeat with the remaining steak slices.
- To make the rosemary balsamic glaze heat the olive oil in a small saucepan over medium-high heat, add garlic and cook for 1 minute. Then add balsamic vinegar, red wine, brown sugar and rosemary sprigs. Bring to a boil. Reduce heat and allow simmer for 5 minutes, uncovered. Add broth, bring to a boil again, then reduce heat to low and allow simmer for 15 minutes more. Retrieve the rosemary sprigs.
- Grease and preheat the grill. Arrange rolls on the grill and cook until brown crust appears, for about 2 minutes per side. If using a skillet, fry rolls over medium-high heat.
- Serve hot, drizzled with the rosemary balsamic glaze.