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Name: Balsamic Glazed Steak Rolls
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 8; thin slices sirloin or flank steak (length and wid; Extra; virgin olive oil; Salt; and freshly ground black pepper; 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; medium yellow onion halved and then thinly sliced; A; few white button or cremini mushrooms cut into thin strips; For; the Rosemary Balsamic Glaze:; 1; teaspoon extra virgin olive oil; 1; large clove garlic minced; 1/4; cup dark balsamic vinegar; 2; tablespoons dry red wine; 2

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INGREDIENTS

Ingredients
8
thin slices sirloin or flank steak (length and wid
Extra
virgin olive oil
Salt
and freshly ground black pepper
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
medium yellow onion ; halved and then thinly sliced
A
few white button or cremini mushrooms ; cut into thin strips
For
the Rosemary Balsamic Glaze:
1
teaspoon extra virgin olive oil
1
large clove garlic ; minced
1/4
cup dark balsamic vinegar
2
tablespoons dry red wine
2
teaspoons brown sugar
2
sprigs fresh rosemary
1/4
cup Progresso beef broth

Recipe

INSTRUCTIONS

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.

Cut up the vegetables into thin strips.

Heat one 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. They're still going to cook a little further when the steak rolls are grilled, so don't overcook. You want the vegetables to still be slightly crispy at the very end.

Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up 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 one minute, until fragrant.

Add the balsamic vinegar, red wine, brown sugar 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 two minutes or according to desired doneness. Do the same if cooking them in a skillet.

Serve immediately drizzled with the rosemary balsamic glaze. This dish is fantastic with baked potatoes.

Enjoy!

NOTES

Alert editor

Balsamic Glazed Steak Rolls

Ingredients 
8   
  thin slices sirloin or flank steak (length and wid 
  Extra 
  virgin olive oil 
  Salt 
  and freshly ground black pepper 
  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   
  medium yellow onion halved and then thinly sliced
  A 
  few white button or cremini mushrooms cut into thin strips
  For 
  the Rosemary Balsamic Glaze: 
1   
  teaspoon extra virgin olive oil 
1   
  large clove garlic minced
1/4   
  cup dark balsamic vinegar 
2   
  tablespoons dry red wine 
2   
  teaspoons brown sugar 
2   
  sprigs fresh rosemary 
1/4   
  cup Progresso beef broth

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.

Cut up the vegetables into thin strips.

Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up 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 one minute, until fragrant.

Prepare the grill and grill on each side for about two minutes or according to desired doneness. Do the same if cooking them in a skillet.

Serve immediately drizzled with the rosemary balsamic glaze. This dish is fantastic with baked potatoes.

Enjoy!

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Nutrition

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Serving Size: 1 Recipe (580g)
Recipe Makes: 1 Recipe

Calories: 4941
Calories from Fat: 4941 (100%)

Amt Per Serving		% DV

	Total Fat 554.6g	740 %
	Saturated Fat 79.4g	397 %
	Monounsaturated Fat 296.4g
	Polyunsanturated Fat 155.7g
Cholesterol 0mg		0 %
Sodium 8.8mg		0 %
Potassium 138.2mg		4 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 6.7g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4941

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