Balsamic-Glazed Steak Rolls

🥘 Ingredients

• a few white button or cremini mushrooms (cut into thin strips)
• balsamic vinegar (dark)
  1/4 cup
• broth (progresso™ beef flavored)
  1/4 cup
• brown sugar
  2 teaspoons
• extra virgin olive oil (for the rosemary balsamic glaze)
  1 teaspoon
• fresh rosemary (chopped, for the rosemary balsamic glaze)
  2 sprigs
• freshly ground black pepper (salt and)
• garlic (clove, large, minced)
  1
• pepper (green bell, sliced into thin strips, red bell, sliced into thin strips)
  2
• red wine (dry)
  2 tablespoons
• steak (thin slices sirloin or flank, length and width according to personal preference)
  8
• yellow onion (medium, halved and then thinly sliced)
  1
• zucchini (medium, sliced into thin strips)
  1

🍳 Cookware

• skillet
• saucepan

1. 1

   Gather a few white button or cremini mushrooms , yellow onion , zucchini .

   a few white button or cremini mushrooms (cut into thin strips), yellow onion: 1 (medium, halved and then thinly sliced), zucchini: 1 (medium, sliced into thin strips)
2. 2

   Rub each side of the steak slices with a little extra virgin olive oil . Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary .

   steak: 8 (thin slices sirloin or flank, length and width according to personal preference), extra virgin olive oil, freshly ground black pepper (salt and), fresh rosemary (chopped)
3. 3

   Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper .

   extra virgin olive oil: 1 teaspoon (for the rosemary balsamic glaze), pepper: 1 (green bell, sliced into thin strips)
4. 4

   Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
5. 5

   For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar , red wine , brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for ⏱️ 5 minutes . Add the broth , return to a boil, reduce the heat to low and simmer for another ⏱️ 15 minutes . Discard the rosemary sprigs.

   garlic: 1 (clove, large, minced), balsamic vinegar: 1/4 cup (dark), red wine: 2 tablespoons (dry), brown sugar: 2 teaspoons, broth: 1/4 cup (progresso™ beef flavored)
6. 6

   Prepare the grill and grill on each side for about ⏱️ 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.
7. 7

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8. 8

   Step By Step
9. 9

   Rollin' with my veggies ... in delicious balsamic glazed steak rolls!:
10. 10

    Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper , and some chopped fresh rosemary .

    pepper: 1 (red bell, sliced into thin strips), fresh rosemary: 2 sprigs (for the rosemary balsamic glaze)
11. 11

    Cut up the vegetables into thin strips.
12. 12

    Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper. They're still going to cook a little further when the steak rolls are grilled, so don't overcook. You want the vegetables to still be slightly crispy at the very end.
13. 13

    Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the vegetables are sticking out of each end of the steak roll.
14. 14

    Roll it up, and secure it with a toothpick. Repeat for each steak roll.
15. 15

    For the rosemary balsamic glaze, heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant.
16. 16

    Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for ⏱️ 5 minutes . Add the broth, return to a boil, reduce the heat to low and simmer for another ⏱️ 15 minutes . Discard the rosemary sprigs.
17. 17

    Prepare the grill and grill on each side for about two minutes or according to desired doneness. Do the same if cooking them in a skillet.
18. 18

    Serve immediately drizzled with the rosemary balsamic glaze. This dish is fantastic with baked potatoes.