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Ingredients
Steaks
- 4 Steaks Thinly sliced (Sirloin, Flank, Top Round etc…)
- 1 Tb Olive Oil
- Salt
- Pepper
- Rosemary Freshly chopped
- 1 Red Bell Pepper sliced into thin strips
- 1 Green Bell Pepper sliced into thin strips
- 1 Zucchini sliced into thin strips
- 1 Yellow Onion sliced thin
- 8 Button Mushrooms sliced thin
Balsamic Glaze
- 1 tsp Olive Oil
- 1 Garlic Clove minced
- 1/4 C Balsamic Vinegar
- 2 Tb Red Wine
- 2 tsp Brown Sugar
- 2 Rosemary fresh whole sprigs
- 1/4 C Beef Stock
Ingredients
Steaks
Balsamic Glaze
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Instructions
Steaks
- Heat 1 Tb of Olive Oil in a skillet over Medium-High Heat. Add the Red and Green Bell Peppers, Zucchini, Onion and Mushrooms until they are still crisp and just starting to turn tender
- While the skillet is coming to temp and the vegetables are cooking rub both sides of the steaks with a coat of Olive Oil. Sprinkle with Salt, Pepper and some chopped fresh Rosemary. Start heating your grill or Grill pan to Medium-High heat
- Place the cooked vegetables at one end of the steaks and then roll them up. Secure with either toothpicks or cooking twine
- Place on the rolled steaks on a grill or grill pan and cook over Medium-High heat for 2-3 minutes per side.
Balsamic Glaze
- When the vegetables of the steaks are almost done cooking (and before adding the to the steaks) heat a small pan over Medium-High with 1 tsp of Olive Oil. Add the Garlic and cook for 1 minute
- Add the Balsamic, Red Wine, Brown Sugar and Rosemary sprigs and bring the pan to a quick boil. Then reduce the heat and allow to simmer for 5 minutes while finishing rolling the steaks
- While the steaks are cooking on the grill add the Beef Stock to the Balsamic mixture and bring it back to a boil then once again reduce the heat and allow it to simmer for 15 minutes while the Steaks finish cooking on the grill.
- Discard the Rosemary Sprigs and spoon the glaze over the top of the finished Steak Rolls
Recipe Notes
The Corn on the Cob is topped with this Buttery Herb sauce
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