balsamic glazed steak rolls

Sometimes I pretend I'm a food blogger...
And then I laugh. Because I took this picture on a plastic white party plate. Because 5 years ago when we got married, I thought buying all black nice dishes would be a good idea. ...I also wore polo shirts...clearly I made bad decisions. 
But in case you didn't know, food doesn't look appetizing on black plates. (And I don't look good in polo shirts).

But these were DE-LICIOUS. 
And they look fancy. Food tastes better when it's pretty. 

I give you:

Balsamic Glazed Steak Rolls
served over garlic mashed potatoes

Ingredients: (makes 8-10 rolls)
* 8-10 thin sliced sirloin
* Salt & Pepper (according to taste)
* 3 tbsp Worcestershire sauce
* Any steak seasoning you like
* 1 tbsp butter
For the Veggie filling -
* 1 carrot
* 1 red bell pepper
* 1 zucchini
* 5-6 green onions
* 2-3 cloves of garlic
* 1 tsp italian herb seasoning

For the Balsamic glaze sauce-
* 2 tsp butter
* 2 tbsp finely chopped shallots
* 1/4 cup balsamic vinegar
* 2 tbsp brown sugar
* 1/4 cup beef broth

For the steak:
- Start by prepping the steak. Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for at least 30 minutes (I marinated at room temperature- you should always cook steak at room temperature, but if you're marinating longer keep it in the fridge then let it get back to room temp before you cook it).

 - While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. Crush the garlic.

For the sauce:
- Melt the butter in a small sauce pan on medium heat.
- Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and translucent.
- Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
- Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
- In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
- Turn the heat up to high and toss in the carrots, bell pepper and zucchini (no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
- Season them with the the Italian herb seasoning and salt and transfer the veggies to a bowl.

- To assemble the steak rolls, take a strip of the marinated steak and lay it with the short side towards you. Place the veggies in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
- Heat a large skillet over medium-high heat. Add butter to pan. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Add desired steak seasoning. Flip roll after a few minutes to cook the other side. Cook until you’re desired done-ness.
- Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

For extra yumminess throw it on top of garlic mashed potatoes. 


  1. I made the same choice on the dishes... except mine were black AND lime green (boo!). Luckily we've broken nearly all of them so white dishes are in my near future. On to the food though, this steak sounds awesome--i'm totally gonna try it with the elk in my freezer. I'll let you know how it turns out. ;)

    1. I already have my eye on some white ones at Ikea.. (and they're so cheap!!). and ELK?! You literally have ELK in your freezer!? That's impressive..


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