FOOD
Balsamic Glazed Steak Rolls Stuffed With Veggies
Thin flank steak is rolled around peppers, then grilled for a savory bite of deliciousness perfect for any party.
FOOD
Balsamic Glazed Steak Rolls Stuffed With Veggies
Thin flank steak is rolled around peppers, then grilled for a savory bite of deliciousness perfect for any party.
Ingredients
Balsamic glaze
- 1 sprig rosemary
- 1/2 cup balsamic vinegar
- 1 teaspoon sugar
Steak Rolls Stuffed With Veggies
- 1 1/2 pounds thinly sliced flank steak or beef chuck steak
- 1/3 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 4 cloves garlic, smashed and peeled
- 1/8 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 bell peppers (mix of red, yellow, orange), ribs and seeds removed, sliced 1/4-inch thick
- 3 cloves garlic, sliced
- 4 green onions
Steps
Balsamic glaze
- Add rosemary to hot pan and once it turns golden, stir in balsamic vinegar and sugar.
- Simmer for 1-2 minutes until just thickened and set aside.
Steak Rolls Stuffed With Veggies
- Lay steak out on your work surface and pound between two pieces of parchment paper until 1/4-inch thick. Add to a zip top bag and add olive oil, vinegar, garlic, red pepper flakes, and a big pinch of salt and pepper. Place in the refrigerator and marinate for 1 hour.
- Add olive oil to a large sauté pan over medium-high heat. Toss in peppers, season with salt and pepper, and sauté for 2 minutes. Add the sliced garlic and sauté for another 3 minutes, until peppers are soft. Remove from heat and cool peppers to room temperature.
- Remove steak from marinade and let excess drip off. Season on both sides with salt and pepper. Add cooled peppers and a green onion to center and roll up. Secure with toothpicks.
- Heat grill to medium-high heat.
- Grill steak rolls, for 6-8 minutes, rotating on all sides, until cooked to desired temperature. Brush with balsamic glaze the last 2 minutes of cooking.
- Let rest for 5 minutes before slicing and serving.