Recipe of the Week – Balsamic Glazed Steak Rolls

Recipe of the Week – Balsamic Glazed Steak Rolls

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This is a great meal that is healthy, simple, easy and looks impressive! You will need:

  • 8 thin slices sirloin or flank steak
  • Salt and  black pepper
  • Olive Oil
  • Fresh rosemary, chopped
  • 1 red pepper, sliced into thin strips
  • 1 green pepper, sliced into thin strips
  • 1 medium zucchini, sliced into thin strips
  • 1 medium yellow onion 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
  • 2sprigs fresh rosemary
  • 1/4 cup beef broth
  • Rub each side of the steaks with olive oil. Season with salt, pepper and some  rosemary.
  • Heat one tablespoon of olive oil in a skillet and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  • Place a few of the vegetable strips on one end of each steak slices 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.
  • For the rosemary balsamic glaze:
  • Heat the olive oil in a small saucepan. Add the garlic and cook for one minute. 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.
  • Grill steak rolls on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet. Serve immediately drizzled with the rosemary balsamic glaze.

** I when I make this I may cheat and buy already make balsamic glaze, but I will heat up with some rosemary in it. I will let you know how it turns out!

 

Categories: Food & Drink

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