Veggie Flank Steak Rolls with Balsamic Rosemary Glaze

These steak rolls have been on my to do list for months now. They looked so beautiful on pinterest I couldn’t wait to try making them on my own. I would recommend doubling sauce so you have some for dipping, it is delicious!



Ingredients:

  • 8 Slices Flank Steak
  • 1 C. Olive Oil
  • 1 C. Potato Seasoning
  • 1 T. Fresh Rosemary (chopped)
  • 1 Red Bell Pepper (julienned)
  • 1 Bunch Asparagus
  • 1 Zucchini (julienned)
  • 8 Button Mushrooms (sliced into thin strips)


For the Glaze:

  • 1 t. Olive Oil (to start) + 1 C. (to thicken)
  • 1 Clove Garlic (minced)
  • 1/4 C. Balsamic Vinegar
  • 4 T. Red Cooking Wine
  • 2 t. Brown Sugar
  • 4-5 Sprigs Rosemary
  • 1/4 C. Beef Broth

Directions:

  1. In a small bowl combine potato seasoning with rosemary.
  2. Rub each side of steak slices with olive oil.
  3. Sprinkle both sides with seasoning.
  4. In the center of each steak slice arrange your veggies.
  5. Wrap steak around the veggies very tightly and secure with toothpicks.
  6. Turn grill on to high heat.
  7. Spray a grill tray with cooking oil and place on grill to warm up.
  8. Reduce grill heat to low.
  9. Lay steak rolls on grill tray and cover grill for about 7 min.
  10. Flip rolls and cook on the other side for additional 7 min.
  11. Remove from heat and serve!

For Glaze:

  1. Heat 1 T. olive oil in a small saucepan.
  2. Add garlic to saucepan and cook for about 1 min.
  3. Stir in balsamic vinegar, red wine, brown sugar and rosemary.
  4. Bring to a boil.
  5. Reduce heat and cover for about 5 min
  6. Stir in beef broth and bring to a boil.
  7. Reduce heat and cover for an additional 5 min.
  8. Remove rosemary and whisk in 1 C. olive oil.
  9. Serve poured over rolls.

inspired by: www.tablespoon.com

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