Balsamic Glazed Steak Rolls
Oh, so much of yum! I really love this meal.
For the steak
- 8-10 slices of sirloin (I used beef steak intended for schnitzellig, perhaps a bit tougher than sirloin, but still good)
- Salt and Pepper to taste
- 3 Tbsp Worcestershire Sauce
- 1 Tbsp Olive Oil
For the Veggie filling
- 1 Carrot
- 1 Bell Pepper
- 1 Zucchini
- 5-6 Green Onions
- 2 Cloves of Garlic
- 1 tsp Italian Herb Seasoning (I used two sprigs of Rosemary fresh from the garden)
For the Balsamic Glaze
- 2 tsp Butter
- 2 Tbsp Shallots, finely chopped
- 1/4 cup Balsamic Vinegar
- 2 Tbsp Brown Sugar
- 1/4 cup Beef broth
- Prepare the steak by cutting them to about 8cm wide strips, seasoning well on both sides with salt and pepper and marinating in Worcestershire Sauce for at least 30 minutes (an hour or longer preferable).
- Cut carrot, zucchini and bell peppers to matchstick size, slice green onions in half lengthwise, crush garlic cloves.
- Melt the butter and sautee finely chopped shallots until translucent, add balsamic, brown sugar and beef stock and stir to mix well. Allow to get to a boil and then simmer until reduced by about half. Transfer to a bowl.
- In the same pan, add a drizzle of olive oil and quickly stir fry the vegetables with garlic and herbs. Transfer to a bowl.
- Now, assemble the steak rolls – Lie a piece of steak with the short end towards you, add some vegetables so the ends stick out the sides of the steak roll (Don’t forget the green onion!), roll up the meat and secure end with a toothpick.
- Fry in a hot pan for a few minutes until your desired level of doneness.
- Serve with mash (I did garlic kumara mash) and the balsamic glazed drizzled over.
NOTES: I actually used the glaze as a baste while the steak was cooking as well – not only as a sauce for afterward.
I first encountered this dish on Pinterest, and had been meaning to make it for ages. When I finally did, I was very surprised at how amazing this looks and tastes – a winner for sure! The link from Pinterest took me to the web site of the original recipe post – PictureTheRecipe