I love steak. If there’s a ribeye on my plate, that ribeye is about to be in some serious danger. Extinct in….well, very soon. Unfortunately, those glorious cuts of deliciousness aren’t that great for you. Or me. Or you or you or you. Boooo. However, with the recipe we tried for this week, you can have a really great steak flavor, enjoy it, be satisfied and all for a lot less fat and calories. Well, I assume it’s less fat and calories. There’s no nutritional content at the end of this, but it’s a leaner steak and it’s thin and wrapped around veggies. Can we just get a little credit for that and move along? *gazes back at the ribeye*
I ended up lucking out when I found top round thin-sliced steak at my grocery store. It was the perfect thickness and worked great for this recipe. We love flank steak but that stuff must be threaded with gold instead of fat for all the money my store wants for it. There’s enough steak in that top round package to feed three people, too, going on three to four rolls per person.
First, trim your flank or top round or whatever thin-sliced steak you have. We tried our best based on the directions (which for some reason confuzzled me only at the point when I went to trim…I hate when I begin to doubt directions or get confused by them). The best way to explain is just go for a piece of steak that’s about three inches by five or so. The veggies will sit along that three-inch length and hopefully stick out a little and you’ll have a nice amount the other way to roll them up in.
Did that make any sense? Am I over-explaining a simple rolled steak? Grumble!
The meat gets a little marinating time in worcestershire (a word I must ALWAYS Goodle…copy/paste for the win) sauce, salt and pepper.
The thing about recipes like this is they are very easy. They just take time and it’s all the veggies’ fault. Even if it’s merely chopping vegies into chunks for stir-fry, the chopping of said veggies is what takes the most time and it’s no less so for these julienned ones. Still, it’s worth it. Just shake your hand out to get the feeling back and onto the next step.
The veggies get a quick toss around a hot pan to cook them prior to rolling in the steak. Cuz those little matchsticks of summer heaven won’t really get any cooking while in said steak.
Before long you are rolling in steak roll goodness!
ROLLING? Steak rolls and rolling goodness and…where was I going with that?
Actually, now that I’m reflecting on these tasty little things and writing the incredibly informative and not at all silly post to go with them…..they kind of look like some kind of little SciFi creature delicacies. Yum! I want three!
Don’t forget the balsamic glaze!
By the way, what’s the secret behind actually getting a balsamic glaze to thicken? It’s a mystery to us still. Ours thickened ever so slightly as we let it sit while completing the recipe, but we had to stop at one point cooking it or it would’ve all evaporated.
Still, what we were left with was tasty.
We made some easy yet always tasty couscous to go with this and served extra veggies on the side. Some sauteed mushrooms wouldn’t hurt this meal either. As is, the steak rolls were extremely yummy and this was a really fun way to dress up and change up the usual grilled steak meal. Perfect for summer with those jewel-toned veggies, this is definitely something we’ll be making again!
Balsamic Glazed Steak Rolls
For the steak:
- 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin (flank steak or thin-sliced top round also works)
- Salt & Pepper, to taste
- 3 tablespoons Worcestershire sauce
- Your favorite steak seasoning
- 1 tablespoon olive oil
For the filling:
- 1 carrot
- 1 bell pepper
- 1/2 a zucchini (depending on size)
- 5-6 green onions
- 2 cloves of garlic
- 1 tsp Italian herb seasoning
For the glaze:
- 2 tsp butter
- 2 tbsp finely chopped shallots
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1/4 cup beef broth
To prep the steak: Trim any fat and cut the steak into 3 by 5 or so inch wide pieces. Tenderize the meat with a meat hammer if necessary (our top round did not need tenderizing since it was already so thin, but flank might). Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. Marinate for at least two hours.
To prep the filling: Chop up the carrot, bell pepper and zucchini into matchstick size pieces, a little longer than the width of the steak strips. Peel and crush the garlic with the flat of a knife.
To make the sauce: melt the butter in a small sauce pan on medium heat. Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and translucent. Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well. Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes. Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes. Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
To prep the steak rolls: Take a strip of the marinated steak and lay it with the short side towards you. Place a few of the veggies in the middle and roll the beef up over the filling, securing it with toothpick along the length of the roll. Repeat until all the rolls are assembled.
Heat a large skillet over medium-high heat. Add a touch of oil, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 2-3 minutes. Turn rolls and cook it on all sides in the same way. Cook until you’re desired done-ness is reached. Season with your favorite steak seasoning, to taste. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
It should be noted that the source we actually used, Picture the Recipe, used a couple of slightly different ingredients than the original recipe from the cookbook – which is fine! Change out the worcestershire sauce for soy sauce if you prefer or use what you have on hand that would work as well. If other veggies appeal to you for the filling, by all means, use them instead.