Balsamic Steak Rolls

May 1, 2013

I made this at D’s on a recent visit, because we wanted to make something a little special. This recipe requires a bunch of prep work, so it is a bit more time consuming than some of my other recipes. It was inspired by something I saw on Pinterest. Hopefully you will like it too!

20130420 Glazed Steak Roll 02

You will need:

  • 2 lb flank steak, trimmed and cut into 8 strips width-wise
  • Salt and pepper, to taste
  • 3 T Worcestershire sauce
  • 1/2 t hot sauce
  • 2 carrots, peeled
  • 1 red pepper, rinsed and seeded
  • 1 small bunch scallions, roots cut off
  • 2 T butter
  • 1 shallot, minced
  • 1/4 c beef stock
  • 1/4 c red wine
  • 1/4 c balsamic vinegar (we used a truffle vinegar)
  • 2 T brown sugar
  • 2 T olive oil, divided
  • 3 cloves garlic, peeled and crushed
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t garlic powder
  • 4 T Chicago-style steak seasoning

Then you will…

  1. Season the steak strips liberally with salt and pepper. Place in a large ziplock bag and toss with the Worcestershire and hot sauce. Allow to marinade for an hour to three hours.
  2. Julienne the carrot, red pepper and scallions into strips a little longer than the width of your steak strips.
  3. In a medium saucepan, melt the butter over medium-low heat.
  4. Add the shallot and cook for about 4 minutes, until the onions have sweated a bit and are starting to caramelize.
  5. In a liquid measuring cup, combine the stock and wine. Pour enough out so you are left with 1/3 of a cup of the mixed liquid.
  6. Stir the vinegar and brown sugar into the liquids. Add to the sauce pan.
  7. Allow the sauce to come to a boil and reduce by half. Remove from heat and set aside.
  8. In a nonstick skillet, heat one tablespoon of the olive oil over medium heat. Add the garlic and allow to season the oil.
  9. Add the vegetables, oregano, basil and garlic powder. Saute for about 3 minutes, until the veggies become crisp-tender.
  10. Remove them and place them on a paper towel to cool.
  11. Lay the marinated steak out on a cutting board with the short ends toward you.
  12. Place some of the veggies horizontally across the middle of one of the steak strips.
  13. Roll up the steak around the veggies and secure with a toothpick or wooden skewer.
  14. Repeat with the other steak strips.
  15. Season with the Chicago steak seasoning.
  16. Heat the remaining tablespoon of olive oil in the nonstick skillet.
  17. Add the steak rolls with the seam down and cook for 5 minutes on one side.
  18. Turn the roll to cook on the other side for another few minutes (cooking time will depend on how well done you enjoy your steak).
  19. Add the balsamic sauce to the pan. Turn the steak rolls to coat, ensuring it is cooked through on all sides.
  20. Remove the skewers and serve hot.

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