This recipe for Steak Roll Ups makes for a 5-star meal that is ready in just 30 minutes! A rainbow of crisp veggies is wrapped with tender flank steak and drizzled with a balsamic glaze. Serve Steak Roll Ups with a side of potatoes for an unbelievable dinner option that will certainly become a staple in your kitchen!
Ingredients
- 8 sirloin or flank steak, thinly sliced
- extra-virgin olive oil, to taste
- salt, to taste
- ground black pepper, to taste
- rosemary, to taste, chopped
- 1 red bell pepper, sliced into thin strips
- 1 orange bell pepper, sliced into thin strips
- 1 medium zucchini, sliced into thin strips
- 1 medium yellow onion, halved and thinly sliced
- white button or cremini mushrooms, to taste, 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 rosemary
- 1/4 cup beef broth
Directions
Step 1 –Lay the flank steak out on a cutting board and rub each side with the olive oil, salt, pepper, and chopped fresh rosemary.
Step 2 –Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Step 3 –Cook the red bell pepper, orange bell pepper, zucchini, yellow onion, and mushrooms until tender, about 5 minutes.
Step 4 –Season the vegetable mixture with salt and pepper.
Step 5 –Place the cooked vegetables on one end of each steak cutlet.
Step 6 –Roll up each steak so the vegetable mixture is on the inside. The vegetables should be sticking out of the ends of the steak roll-ups.
Step 7 –Secure each roll with a toothpick.
Step 8 –Heat 1 teaspoon of the olive oil in a saucepan over medium-high heat.
Step 9 –Add the garlic and cook, while stirring, until fragrant, about 1 minute.
Step 10 –Add the balsamic vinegar, red wine, brown sugar, and rosemary sprigs.
Step 11 –Bring the contents to a boil.
Step 12 –Once the contents boil, immediately reduce to a simmer and cook for another 5 minutes.
Step 13 –Add the broth and bring the mixture to a once again boil.
Step 14 –Reduce the mixture again to a simmer for another 15 minutes uncovered.
Step 15 –Remove the rosemary sprigs.
Step 16 –Grill the steaks either on an outdoor grill or on the stovetop in a grill pan on either side until fully cooked, measuring about 130 degrees F when checked with a meat thermometer, about 3-5 minutes on each side.
Step 17 –Drizzle the steaks with the rosemary balsamic glaze, and serve immediately.
