Balsamic-glazed steak rolls with roasted vegetables
Savor the exquisite flavors of our Balsamic-Glazed Steak Rolls with Roasted Vegetables! This succulent flank steak is marinated with balsamic vinegar, red wine, and brown sugar, then wrapped around a colorful mix of red and green peppers, zucchini, and mushrooms. Perfectly seasoned with rosemary, garlic, and a touch of olive oil, these rolls are oven-roasted to perfection for a gourmet dinner that's both healthy and delicious. Ideal for special occasions or a fancy night in!
- 19 Apr 2024
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 16 Ingredients
Balsamic-glazed steak rolls with roasted vegetables is a delicious and visually stunning dish that's perfect for a special occasion or a delightful dinner. The flavors of tender flank steak paired with a sweet and tangy balsamic glaze, combined with a colorful medley of roasted vegetables, make this a well-rounded, nutritious, and mouth-watering meal.
Ingredients:
Instructions:
- Lay the flank steak on a cutting board. If it's thick, you may butterfly it so it's thin and even.
- Rub both sides of the steak with 1 tbsp of olive oil.
- Season with a dash of salt, black pepper, and sprinkle with rosemary. Set aside.
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the red pepper, green pepper, zucchini, onion, and mushrooms.
- Drizzle with 1 tsp of olive oil and add the minced garlic.
- Toss to coat the vegetables evenly with the oil and garlic.
- Spread the vegetables in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven.
- Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Remove from the oven and set aside.
- Lay the seasoned flank steak flat and place a portion of the roasted vegetables on one end.
- Roll the steak tightly around the vegetables, securing with toothpicks or kitchen twine if necessary.
- Preheat a skillet or grill pan over medium-high heat.
- Place the steak rolls seam-side down in the skillet.
- Sear each side for about 2-3 minutes until you have a nice brown crust.
- In a small saucepan, combine the balsamic vinegar, red wine, brown sugar, and beef broth.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce the heat and let it simmer for about 5-7 minutes until the sauce thickens slightly. Remove from heat.
- Brush the balsamic glaze over the steak rolls, ensuring they are well-coated.
- Reduce the heat to low and cover the skillet. Cook for another 5-7 minutes until the steak is cooked to your desired doneness.
- Remove the steak rolls from the skillet and let them rest for a couple of minutes.
- Slice the steak rolls into pinwheels if desired and serve with the remaining roasted vegetables.
- Drizzle any remaining balsamic glaze over the steak rolls and vegetables.
Tips:
- Ensure the flank steak is thinly sliced to allow for easy rolling and quick cooking.
- Marinate the steak in the olive oil, salt, black pepper, and rosemary mixture for at least 30 minutes for enhanced flavor.
- Cook the vegetables until tender but not mushy to maintain a good texture.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- Prepare the balsamic glaze by simmering the vinegar, red wine, brown sugar, and beef broth until thickened.
- Allow the steak rolls to rest for a few minutes after cooking to retain juices and make slicing easier.
Enjoy these succulent balsamic-glazed steak rolls with your guests and family. The combination of juicy steak, sweet and savory roasted vegetables, and the rich glaze will surely become a household favorite. Pair this dish with a nice glass of red wine to elevate the dining experience even further.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 2.30g | 6% |
| Sugar 7g | 7% |
| Fat | |
| Fat 10g | 12% |
| Saturated 2.96g | 10% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 90mg | 16% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 8mg | 48% |
| Vitamin B6 0.80mg | 47% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 70mg | 81% |
| Vitamin E 0.91mg | 6% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 2.02mg | 18% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 670mg | 20% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 3.92mg | 36% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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