Rosemary Balsamic Glazed Steak Rolls

In the quest for a dish that perfectly marries elegance with flavor, look no further than the Rosemary Balsamic Glazed Steak Rolls. This recipe takes the rich, savory taste of sirloin steak and enhances it with the earthy notes of rosemary and the sweet, tangy burst of a balsamic glaze. Ideal for impressing dinner guests or treating yourself to a gourmet meal at home, this dish is not just a feast for the palate but a visual delight as well.

Ingredients

Before diving into the culinary adventure, ensure you have the following ingredients ready:

  • Steak Rolls:
    • 8 thinly sliced pieces of sirloin steak (about 1/8 inch thick)
    • Extra-virgin olive oil, sea salt, and freshly ground black pepper to taste
    • Some chopped fresh rosemary for seasoning
    • 1 small yellow onion, thinly sliced
    • 1 small red bell pepper, thinly sliced
    • 1 small green bell pepper, thinly sliced
    • 1 small zucchini, thinly sliced
    • A handful of fresh mushrooms, thinly sliced
  • Rosemary Balsamic Glaze:
    • 1/4 cup dark balsamic vinegar
    • 2 tablespoons red wine
    • 1 tablespoon dark brown sugar (substitute with coconut sugar for a paleo option)
    • 1 clove garlic, minced
    • 2 sprigs fresh rosemary
    • 1/4 teaspoon each of freshly ground black pepper and sea salt
    • 1 teaspoon cornstarch dissolved in ¼ cup beef or chicken broth

Directions

Creating this masterpiece involves a dance of timing and technique that results in a harmony of flavors:

  1. Prepare the Glaze:
    • In a small saucepan, combine all the ingredients for the glaze except the cornstarch mixture. Bring to a boil over medium-high heat for 2 minutes, then simmer for about 10 minutes. After removing the rosemary sprigs, stir in the cornstarch mixture until the sauce thickens, which should take about a minute.
  2. Cook the Vegetables:
    • While the glaze simmers, sauté the onion, bell peppers, zucchini, and mushrooms in a skillet with a bit of olive oil, seasoned with salt and pepper, until they are crisp-tender.
  3. Prepare the Steak Rolls:
    • Lay the sirloin slices flat and lightly rub each side with olive oil. Season with salt, pepper, and rosemary. Evenly distribute the veggie slices on one end of each steak slice, then roll them up, securing with a toothpick.
  4. Cook the Steak Rolls:
    • Grill or pan-fry the steak rolls for about 2 minutes on each side or until they reach your desired doneness.
  5. Serve:
    • Drizzle the rosemary balsamic glaze over the steak rolls before serving.

Serving Suggestions

The beauty of these steak rolls lies not only in their taste but also in their versatility. They pair wonderfully with a light, crisp salad, roasted potatoes, or even a side of creamy mashed cauliflower for a low-carb option. The dish is as much a treat for the eyes as it is for the taste buds, making it a perfect centerpiece for your dinner table.

Nutritional Information

Each serving of this delightful recipe (assuming it serves 8) contains approximately 322 kcal, making it a satisfying yet sensible option for those monitoring their calorie intake.

Preparation Time

  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: 35 minutes

This Rosemary Balsamic Glazed Steak Rolls recipe promises a culinary journey that’s as enjoyable to prepare as it is to savor. Whether you’re looking to impress guests or indulge in a gourmet meal at home, this dish is sure to delight.

Rosemary Balsamic Glazed Steak Rolls

Ingredients:

8 thinly sliced pieces of sirloin steak (about 1/8 inch thick)
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Some chopped fresh rosemary
1 small yellow onion, sliced into thin strips
1 small red bell pepper, sliced into thin strips
1 small green bell pepper, sliced into thin strips
1 small zucchini, sliced into thin strips
A handful of fresh mushrooms, sliced into thin strips

For the Rosemary Balsamic Glaze:

1/4 cup dark balsamic vinegar
2 tablespoons red wine
1 tablespoon dark brown sugar (paleo: use coconut sugar)
1 clove garlic, minced
2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 teaspoon cornstarch dissolved in ¼ cup beef or chicken broth

Directions:

Begin by preparing the rosemary balsamic glaze. Combine all the ingredients for the glaze in a small saucepan and bring to a boil over medium-high heat for 2 minutes. Reduce the heat and simmer for about 10 minutes. Remove and discard the sprigs of rosemary. Stir in the cornstarch mixture and continue stirring until the sauce thickens, about 1 minute.
While the glaze is simmering, cook the vegetables in a skillet with a bit of olive oil, salt, and pepper until they are crisp-tender.
Lay the sirloin slices flat on a cutting board and lightly rub all sides with olive oil. Season with salt, pepper, and rosemary. Divide the veggie slices among the steak strips, aligning them vertically at one end of each steak. Start at that end and roll up the steaks, securing them with a toothpick.
Cook the steak rolls on a grill or in a frying pan for about 2 minutes on each side or to desired doneness. Serve immediately, drizzled with the rosemary balsamic glaze.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 322 kcal | Servings: 8 steak rolls

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