Balsamic Steak Rolls

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Balsamic Steak Rolls

Quick, colorful, and all wrapped up for your convenience, these juicy steak rolls are packed with vegetables and finished off with a tangy-sweet balsamic glaze. Adding basil and oregano without a pile of tomatoes gives them a very fresh Italian flavor. Pile a few of them on your plate for dinner, or pull out a big platter for a party food or an appetizer. They’re a great size for kids, and having a bunch of smaller rolls makes it easy to accommodate everyone’s appetite.

If you have any leftovers, these are also good cold: it’s almost like a steak sandwich, if you skipped the bread and went straight the good stuff inside. Pull one out of the fridge for a quick snack, or throw a few into your lunchbox to keep you well-fed and going strong through the afternoon.

For side dishes, what about some roasted cauliflower and a hot bowl of tomato soup, or maybe just your favorite fresh salad, drizzled with olive oil and a little more balsamic? Or if you’re serving them as appetizers, just stick a fancy toothpick in each roll and call it done: there’s no need to spend a lot of time fussing with the presentation when you could be sitting back to enjoy the delicious meal waiting for your fork.

Balsamic Steak Rolls Recipe

Servings SERVES: 4Preparation time PREP: 15 min.Cooking time COOK: 15 min.

Ingredients

  • 1 ½ – 2 lb. skirt steak, sliced into thin strips;
  • 1 carrot, matchstick cut;
  • 1 bell pepper, matchstick cut;
  • ½ zucchini, matchstick cut;
  • 5 green onions, matchstick cut;
  • 2 cloves of garlic, minced;
  • ½ tsp. dried oregano;
  • ½ tsp. dried basil;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;

Ingredients for the balsamic glaze sauce

  • 1 tbsp. ghee;
  • 2 tbsp. shallots, finely chopped;
  • ¼ cup balsamic vinegar;
  • 1 tbsp. honey;
  • ¼ cup beef stock;
  • Sea salt and freshly ground black pepper;
Steak Roll preparation

Preparation

  1. Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
  2. Melt the ghee in a skillet placed over a medium heat.
  3. Add the shallots and cook until soft, about 3 minutes.
  4. Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste.
  5. Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.
  6. In the same skillet, add some cooking fat and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.
  7. Season with oregano, basil, sea salt and pepper, and transfer to a bowl.
  8. Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
  9. Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
  10. Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.

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