Balsamic Steak Rolls

Quick, colorful, and all wrapped up for your convenience, these juicy steak rolls are packed with vegetables and finished off with a tangy-sweet balsamic glaze. They’re a great size for kids, and having a bunch of smaller rolls makes it easy to accommodate everyone’s appetite.

balsamic-steak-rolls-mainIngredients

  • 1 ½ – 2 lb. skirt steak, sliced into thin strips;
  • 1 carrot, matchstick cut;
  • 1 bell pepper, matchstick cut;
  • ½ zucchini, matchstick cut;
  • 5 green onions, matchstick cut;
  • 2 cloves of garlic, minced;
  • ½ tsp. dried oregano;
  • ½ tsp. dried basil;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;

Ingredients for the balsamic glaze sauce

  • 1 tbsp. ghee;
  • 2 tbsp. shallots, finely chopped;
  • ¼ cup balsamic vinegar;
  • 1 tbsp. honey;
  • ¼ cup beef stock;
  • Sea salt and freshly ground black pepper;
balsamic-steak-rolls-preparation

Preparation

  1. Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
  2. Melt the ghee in a skillet placed over a medium heat.
  3. Add the shallots and cook until soft, about 3 minutes.
  4. Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste.
  5. Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.
  6. In the same skillet, add some cooking fat and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.
  7. Season with oregano, basil, sea salt and pepper, and transfer to a bowl.
  8. Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
  9. Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
  10. Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.
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