Flank Steak Vegetable Rolls with Balsamic Glaze

I have seen this recipe pop on Pinterest quite a bit lately and decided to give it a whirl. And I am so glad I did. This recipe was super easy, fairly inexpensive and was on the table in 40 minutes (30 minutes of that was marinade time). Of course, if you plan ahead and marinade the steak ahead of time, it literally can be on the table in 10 minutes!!! And this is a dish you can feel good about serving to your whole family. Even Bella ate every single bite! That is a win in our house any day of the week.

Flank Steak Vegetable Rolls with Balsamic Glaze

 

 

 

recipe slightly altered and photo courtesy of this blog

 

 

 

1 1/2 pounds flank steak (or very thinly sliced sirloin)

Salt and Pepper, to taste
4-5 T Worcestershire Sauce
Steak Seasoning of your choice
Olive Oil

 

1 Carrot, sliced thinly (matchstick size)

1/2 Green Bell Pepper, sliced thinly (matchstick size)

1/2 Red Bell Pepper, sliced thinly (matchstick size)

1/2 Zucchini, sliced thinly (matchstick size)

5-6 Green Onions (green part, discard the white, cut green part to similar size of other veggies)

2 cloves garlic, minced

Italian Herb Seasoning

Smoked Paprika

 

2 T Butter

2 T Shallots, finely minced

1/4 C. Balsamic Vinegar

2 T Brown Sugar

1/4 C. Beef Broth

 

Start by laying your steak on a cutting board and slicing into strips that are approximately 2 inches wide. My steak cuts were pretty long so I cut mine in half that way also. I think my final measurements were about 2 inches wide and 6 inches long. Season with steak seasoning of choice, throw in Ziploc bag and add in Worcestershire sauce. Let marinade for 30 minutes. If you have a tougher cut of meat, longer will be better.

 

While the meat is marinading, cut your veggies. You want your veggies to hang over the steak (so they look like above). If you are grilling, cut your veggies a tad shorter than your steak so that the veggies don't burn while you are cooking them.

 

To start the glaze, put your butter in a small saucepan and melt over medium heat. Add in shallots and cook until translucent. Now add in balsamic vinegar, brown sugar and beef broth and bring it to a boil. Let the sauce reduce to half its volume. You'll know when it's done because it will start to become thick like syrup. Don't overcook it because it can quickly turn very hard very quickly. Once it's done, turn off the heat and pour it into a bowl.

 

In a large pan, over medium high heat, add in olive oil and garlic. Toss in cut veggies (not the green onion) and season with Italian herb seasoning and salt/pepper. Stir fry them for 2 minutes. Remove from pan.

 

To assemble your rolls, lay each strip of steak on a cutting board and gather bundles of veggies. I used two of each cooked veggie and one green onion to each strip. Place it towards one end of the strip and then roll them up and secure the seam side with a toothpick. Continue until all are made.

 

To cook, heat olive oil in pan you cooked veggies in over medium high.  Place the rolls seam side down and not touching and cook for 2 minutes on each side, until you get a nice sear to them. The thicker your steak or larger your rolls will determine the appropriate cook time. Mine were thin and when rolled, the steak was in two layers so my cook time was about 3-4 minutes total. While cooking, season with a dash of smoked paprika and more steak seasoning.

 

When done, remove the toothpick, plate and drizzle with the balsamic glaze.

 

We served this with chive and curry couscous and French baguette drizzled with olive oil, seasoned with herbs and toasted it. Shawn and I each got 4 rolls and Bella ate 3. They are a perfect size for appetizers too if you're hosting a party and want to impress the guests with some Hors d'oeuvres that look like they were difficult to prepare and delicious in taste!