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 brothDirections
Lay the flank steak out on a cutting board and rub each side with the olive oil, salt, pepper, and chopped fresh rosemary.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Cook the red bell pepper, orange bell pepper, zucchini, yellow onion, and mushrooms until tender, about 5 minutes.
Season the vegetable mixture with salt and pepper.
Place the cooked vegetables on one end of each steak cutlet.
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.
Secure each roll with a toothpick.
Heat 1 teaspoon of the olive oil in a saucepan over medium-high heat.
Add the garlic and cook, while stirring, until fragrant, about 1 minute.
Add the balsamic vinegar, red wine, brown sugar, and rosemary sprigs.
Bring the contents to a boil.
Once the contents boil, immediately reduce to a simmer and cook for another 5 minutes.
Add the broth and bring the mixture to a once again boil.
Reduce the mixture again to a simmer for another 15 minutes uncovered.
Remove the rosemary sprigs.
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.
Drizzle the steaks with the rosemary balsamic glaze, and serve immediately.
