Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out-of-this-world delicious. This is a fun, easy and adaptable recipe of pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze sauce.
Ingredients for 4 people
- For Steak:
- 8 thin slices of sirloin steak cut in half
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon oregano
- For Veggies:
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 carrots, thinly sliced
- salt and pepper
- For Balsamic Glaze:
- ¼ cup De Nigris Balsamic Vinegar
- ¼ cup honey
- 2 cloves garlic, finely chopped
For the recipe
Lay out steak and season with salt, pepper, and oregano on both sides. Heat a large skillet on medium high. Sauté peppers and carrots with a dash of salt and pepper, stirring frequently for about 5 mins or until tender. Mix De Nigris Balsamic Vinegar, honey, and garlic in a small saucepan and bring to boil. Reduce heat to simmer for about 8 minutes or until sauce has reduced in half. While Balsamic Glaze is reducing, prepare steak rolls. Place a combination of peppers and carrots on each piece of steak. Roll the steak around the vegetables and secure with a toothpick. Repeat until all steak rolls are assembled. Heat a large skillet, cast iron pan, or grill on medium high heat. Place steak rolls seam side down and brush with balsamic glaze. Cook for 2 minutes then rotate. Continue brushing with glaze and rotating steak rolls until desired doneness. Remove toothpicks and serve.
Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out-of-this-world delicious. This is a fun, easy and adaptable recipe of pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze sauce.
Balsamic Glazed Steak Rolls
Ingredients
For Steak:
8 thin slices of sirloin steak cut in half
1 teaspoon salt
½ teaspoon pepper
1 teaspoon oregano
For Veggies:
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 carrots, thinly sliced
salt and pepper
For Balsamic Glaze:
¼ cup De Nigris Balsamic Vinegar
¼ cup honey
2 cloves garlic, finely chopped
Directions
Lay out steak and season with salt, pepper, and oregano on both sides. Heat a large skillet on medium high. Sauté peppers and carrots with a dash of salt and pepper, stirring frequently for about 5 mins or until tender. Mix De Nigris Balsamic Vinegar, honey, and garlic in a small saucepan and bring to boil. Reduce heat to simmer for about 8 minutes or until sauce has reduced in half. While Balsamic Glaze is reducing, prepare steak rolls. Place a combination of peppers and carrots on each piece of steak. Roll the steak around the vegetables and secure with a toothpick. Repeat until all steak rolls are assembled. Heat a large skillet, cast iron pan, or grill on medium high heat. Place steak rolls seam side down and brush with balsamic glaze. Cook for 2 minutes then rotate. Continue brushing with glaze and rotating steak rolls until desired doneness. Remove toothpicks and serve.
