Balsamic Glazed Steak Rolls

I came across this gorgeous recipe of Pan Seared Steak Rolls by Jaden of SteamyKitchen.com and really wanted to try it out with my own flavors.  I had skirt steak in my freezer, which I thought would be perfect for this recipe and although I used it and it tasted just great, I probably would have gone and bought thin sliced sirloin steaks instead, cos it was a little tedious trimming up all the fat from my skirt steak.

PTR Balsamic Glazed Steak Rolls

Instead of Jaden’s Asian flavors, I opted to do a balsamic glaze sauce so I kept the marinade very simple using just salt, pepper and worcestershire sauce. I used veggies I had in my crisper and ta da! made my very own adaptation of her beef rolls.  Served up with some mashed potatoes my family loved the dish and devoured it in record time.  So when trying out this recipe,  feel free to make it your own with your favorite seasonings, veggies and sauce!

Here are the step by step pictures of how I made my balsamic glazed steak rolls- Enjoy!

Balsamic Glazed Steak Rolls Recipe (Part-1) Balsamic Glazed Steak Rolls Recipe (Part-2) Balsamic Glazed Steak Rolls by PictureTheRecipe

Balsamic Glazed Steak Rolls
Yields 10
A fun easy and adaptable recipe for pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze steak sauce.
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Ingredients
  1. 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
  2. Salt & Pepper (according to taste)
  3. 3 tbsp Worcestershire sauce
  4. Any steak seasoning you like
  5. 1 tbsp olive oil
For the Veggie filling
  1. 1 carrot
  2. 1 bell pepper
  3. 1/2 a zucchini (depending on size)
  4. 5-6 green onions
  5. 2 cloves of garlic
  6. 1 tsp Italian herb seasoning
For the Balsamic glaze sauce
  1. 2 tsp butter
  2. 2 tbsp finely chopped shallots
  3. 1/4 cup balsamic vinegar
  4. 2 tbsp brown sugar
  5. 1/4 cup beef broth
Instructions
  1. – Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
  2. – Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
  3. – 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. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
  4. – Now for the sauce, melt the butter in a small sauce pan on medium heat.
  5. – Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
  6. – Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
  7. – 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.
  8. – 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.
  9. – Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
  10. – Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
  11. – To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
  12. – Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
  13. – Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
Adapted from PictureTheRecipe.com
Picture the Recipe http://picturetherecipe.com/

Comments

  1. Bobbie says

    Made these tonight because they looked amazing. Mine didn’t look as amazing, but they tasted amazing! Did some improvising with the veggies due to some unavailability, but yum, yum, yum! The sauce is the icing on the steak!

  2. Crystal says

    We tried this for the first time tonight and it was very good. I was surprised by the sauce as I have never had a balsamic reduction before but it was sweet and paired well with the beef. I used thinly sliced sirloin and we chose to grill it. Only thing I would say is if you choose to grill it shorten your veggies to about even with the meat. I didn’t think about it until it was too late and the ends of the veggies were charcoal lol. Thanks for the recipe!

    • Noreen says

      I would say mashed potatoes or potatoes in any form would go great with the meat and veggies of this dish. I can just eat them as is and be perfectly content! =)

      • Aubrey says

        I did rice! And it was a pretty good combo :) I used a rice cooker so I could just let it cook while I prepared this awesome main dish!

  3. Jaimi says

    These were pretty tasty. Ran into some issues as my shallots weren’t any good and I couldn’t find my dang beef bullion. I used the thin sliced sirloin. Not bad! We didn’t do any sides because it was basically meat and veg. We try to avoid a heavy starch.

  4. Steph says

    Could you do them up ahead of time. I thought maybe roll them up earlier in the day and throw them in a pan just before you are going to eat?

  5. Nat says

    This dish was AMAZING! I’m new to the cooking scene although I’ve always had a lifelong passion for food and any cooking channel. This dish comes out beautiful and my boyfriend and his mother were astonished by the presentation and deliciousness! I served these steak rolls over yellow rice & it was quite fitting. I don’t personally like bell peppers so i substituted red onion instead and it was a hit! Also when i first attempted to make the balsamic glaze I over cooked it & it actually hardened to a candy like consistency! Quite embarrassing…& I had used all the shallots we had on hand. So in order to recover I quickly minced some onion, garlic, & used a pinch of garlic powder as a shallot substitute, kept a watchful eye on the glaze & it came out superb! just the right amount of sweetness to compliment the steak and vegetables! I’m thinking about remaking it tonight! Thanks for the recipe it will sure be a guest staple!

    • Noreen says

      That’s lovely to hear Nat. Balsamic vinegar does go from syrupy to candy-like in a matter of no time, especially when it cools down. You can simply dilute it with a dash of water or beef broth and and heat it back up until it goes back to the syrupy consistency, unless it’s burned on the bottom, that would just leave a bitter taste. I like your subsitute of shallots. I’m thrilled to hear that it all worked out int he end and that you liked the recipe. :-)

  6. Emily says

    We made these tonight and they were fantastic! I wanted to lick my plate. Even my kiddos loved them! Thank you!

  7. Carrie says

    I am wondering if these might freeze well, any idea? I thought if I completed the recipe as above then froze them, thawed in the fridge when I was ready to cook them and maybe placed them in the oven to reheat, they might turn out good. Any input would be greatly appreciated!!

    • Noreen says

      I’m not really sure about freezing these. I think if you cooked it, the meat would hold up good, but the veggies may go mushy. So I can’t say. :s

  8. ARIELA says

    I never comment on blogs.. but i just have to say these were DELICIOUS… my hubby said i could make these for him every night for the rest of his life! thanks for the recipe! we subbed a broccoli slaw in leu of some of the veggies but otherwise followed it and if anyone is reading this and thinking about making it but unsure.. DO IT!

  9. says

    I f-ing love this recipe ! It was so amazing delicious and filling ! I tend to make these many times in the near and far future ! Very creative and fun ! Thank you for your awesome step-by-step photos ! And thanks for having such an awesome website ! Will be visiting this often !<3

  10. Graziela says

    I made these for dinner tonight, it was delicious! I didn’t have shallots so I used onions, also didn’t have green onions so I used sliced onions and sautéed them with the veg. Also, I don’t like bell peppers so instead I used thinly sliced portobello mushroom. I served it with some white rice on the side and drizzled sauce over the rice as well. The whole family loved these rolls so it’s a keeper for sure!

  11. Anica says

    We almost licked the plates!! that glaze….:)!! the idea and the recipe is super, easy and delicious. Thank YOU :)

  12. Andrea G. says

    This was so yummy! The marinade and the glaze did magic to the steak. I wiped up every last drop of the glaze. My only [minor] issue was that I just couldn’t seem to get the steak done. Maybe my steak was a little too thick. It browned on the outside, but the inside of the roll stayed very rare. It was worth it though, because it was so delicious! Just out of curiosity– how long did you cook it to get it medium well? And without burning the outside?

    • Noreen says

      My steak rolls were fairly thin and I believe I cooked it for about 2-3 minutes on each side, so about 10-12 minutes total. The pan has to be very hot though. You could always finish it off in the oven at 425-450F after getting a good sear on all sides for a well done steak.

  13. LK says

    Thank you so much for this recipe! It was delicious and easy to make!! I used flank steak and ended up searing these in a grill pan and then finishing in the oven since the strips of steak I used weren’t super thin. I love balsamic so the sauce was perfect for this dish! Thanks again!

  14. Tamanda says

    Thank you, thank you, thank you sooooooo much for this fantastic recipe!!!! It was very easy the best thing I have tasted in awhile!!! I didn’t have any steak on hand so I went out and bought so thin cut sirloin. Turned out magnificent! I boiled some beef broth and added some white rice to give it flavor. Turned out great! Thanks again

    • Noreen says

      You’re Welcome Tamanda, it’s always nice to hear when someone tries your recipes and like it! =)

  15. Hillary says

    I made these tonight and served them over garlic, rosemary, and cauliflower mashed potatoes. They were DELICIOUS!!! Followed the recipe exact except used fresh herbs from our garden to season the vegetables. Will definitely make them again! Thank you!

  16. Ahorsesoul says

    These are excellent. I agree that the sauce is over the top in taste. I think some of these with the right veggies would freeze too. Am thinking of doing this with chicken or turkey with sweet potatoes inside with a sweet and sour sauce.

  17. Juanita says

    If I want to make these tonight for dinner and have leftovers for tomorrow, do I just NOT cook the ones I want tomorrow or can I cook them and reheat them tomorrow? Thank you.

  18. Christina says

    Is there a way to get a printer friendly version of this recipe? My 11 year old really wants to try it, but I need to be able to print it off for her.

    • Noreen says

      Yup, there’s a print recipe button right under the text recipe. You can then take out any pictures or portions you don’t want printed and press print.

  19. Meg says

    Millanesa cut steak works perfectly! Very lean cut and thin. It only took a few minutes on each side and came out melting in everyones mouth! This recipe is now a huge favorite at my house! It convinced my little ones that they love zucchini! Thank you for sharing! !

  20. DW says

    Easy to prepare and flavors were superb. Can’t wait to make it again. I omitted the green onions since I didn’t have them on hand

  21. Mai says

    These look amazing. I’m planning on making them soon, but was wondering if there is a substitute for brown sugar as I’m not a fan of sweet meat. Thanks for the recipe!

    • Noreen says

      I’m not a fan of sweet meats either, but this glaze does work well with the beef. You can use a little honey instead of the brown sugar. However, you can always just make brown gravy or substitute the balsamic glaze with a steak sauce of your choice to avoid the sweetness completely. Whatever rocks your boat… ;-)

  22. Sarah says

    I made a variation of this dish last night for my husband and I and it was AMAZING! I made it exactly as written except made it as a stir-fry because I didn’t have toothpicks. The glaze is so tasty!!

  23. maya says

    hi i tried this and i love it ..so i makeing this again tomorrow for a party i was wondering if i can save some time and marinate them night before?i wont go bed?

    • Noreen says

      You can definitely marinate and refrigerate the meat overnight, it won’t go bad. I wouldn’t suggest rolling the veggies in them though, as I think they’ll get soggy and go limp.

  24. Kate says

    This recipe looks awesome so, I made them tonight. Thanks for all the great photos, they really helped!

  25. says

    Hi! It about to make these for dinner tonight and it says to marinate the meat in the marinade. What marinade is that? The balsamic reduction or something else? Thanks!

    • Noreen says

      Dana, I marinated the meat with salt- pepper and worcestershire sauce as shown in the pictures, but you can use any marinade flavorings of your choice. Hope that helps. :-)

  26. says

    Thank you! After I re-read it a few times, that’s what I did. It’s been marinating for 6 hours now- about to get started- cant wait to try it and thank you for your quick response!

  27. Kelly says

    Could we cook in oven for entire cooking process, I’d so how long? I’m just not great at searing meat and it being cooked all the way through, thanks!

    • Noreen says

      I’ve never not seared these, even if I’m finishing them in the oven I tend to always brown the meat first on all sides. So I’m not a 100% on this, but I would probably pre-heat a cast iron pan in the oven at 400F-425F and then place the rolls in the hot pan for about 8-10 minutes and then turn them over cooking it about the same time on the other side. If you could use the broiler that would be even better. Time it according to the wellness of the steak you want, but definetely start with a hot pan as you don’t want the steak to boil in it’s juices rather than grill. Hope this helps Kelly.

  28. Devin says

    These were delicious! The only thing I did different was I used filet mignon. Butterflied the filets pounded them thin. Then grilled them for just a few minutes. They were very good thank you for posting.

  29. Kelly says

    These were great! Just seared them, no oven time. A little too pink for my taste, Im always so afraid to over cook so next time a little bit longer. My husband loved them too!

  30. says

    Hi! I just want to say thanks so so much for posting this recipe. Its my boyfriend and I’s new fav! I got a round of applause haha! The only difference is i put soy in my marination :) its just too good. Thanks again fabulous recipe!

  31. says

    Looks so yummy! Wanted to let you know that I’m doing a round up of recipes that I can’t wait to try in the near future, and I’d like to include this one. I will be listing the name of your recipe, linked back to your site, as well as your site name. A photo will bein a collage format only, so that your picture cannot be “swiped” from my site. And there will be no information about the ingredients or recipe steps so that readers must come visit you if they want to know how to make it! This will go live on the 13th; please do let me know if you don’t want me to link to you for some reason. I hope it brings you a lot of traffic!

  32. Heidib says

    Making these tonight!’ Steak is marinating now. I did do something different. I am marinating the steak with the steak seasoning rather than putting it on when it cooks. I have an amazing aged balsamic to use. I can not wait for the end result!

  33. Gloria says

    Could these be prepared as described and frozen before cooking the steak? Then pull them out of the freezer and cook.

  34. chrissy says

    Thank you, thank you, thank you (!) For this wonderful step by step recipe. It turned out wonderful although it was quite time consuming as a whole. I made it for my family and rave reviews were received from everyone.

  35. Ashley says

    I made these the other night and is definitely one of the most amazing meals I have ever made! A new favorite, I’m making it again this week. Thanks for sharing, and I love all the gorgeous pics.

  36. Tessie says

    Thank you for the recipe! I made it for dinner while watching the NFL playoffs and everyone loved it. Because I made so many I baked them on a cookie sheet @ 350 for about 15-20 min…. I just watched until they looked done and then I put the glaze on and baked another 3 min….. Was awesome and everyone loved it!

  37. Jenn says

    So I made these tonight for vday dinner and I paired it with roasted red potatoes. Everything came out great except for the sauce! :( I was soo disappointed. Especially bc everyone on here posted how amazing it was. It was totally my fault!! I think I screwed up from the beginning and used 2 T of butter instead of 2 tsp like the recipe calls for. I thought it was a type-o but I should of paid more attention! But the sauce wasn’t thickening probably bc of the added fat and so the balsamic over cooked and ceased up in the bowl once cooled like tar!! Haha. I tried reheating it but should have read the posts before that way I could have just added water or more beef broth. Do you think the error I did using 2T of butter instead of tsp was where I went wrong from the beginning with the sauce?

  38. Jessica says

    We had this for dinner tonight, it was amazing!!! I doubled the sauce just because I knew everyone would want to add more for their rice! My only issue was I couldn’t get the insides cooked well, not a huge issue for the rest of my family but I can’t do red or even pink meat, maybe mine were just a bit too thick. I ended up unrolling them and finished cooking them that way. I think next time I won’t roll them, it was still unbelievable!!

  39. Lia says

    I don’t usually write a comment but I will for this. I made these last night and they were absolutely amazing. I made it with jasmine rice. Perfect combo. Thanks for the recipe!!!

  40. says

    I found this recipe on Pinterest and knew I had to try it right away. I made a few small changes to it but it was fantastic! I posted the recipe to my blog with my very minor changes to ingredients and preparation and used your photo with credit and linked your blog to it. Thank you for sharing this recipe!

  41. Bobbie says

    So delicious! I didn’t follow the recipie though… I had cut all the veg 3 days in advance because that’s when I did all my prep for the week, and I put minced garlic and Italian seasoning on them and let them marinade until I was ready to use them and I added not only green onions but yellow onions to! :) and I butterflied some steak and pounded it just to make them flatter and marinated the steak overnight and through the day in s&p, Montreal steak spice,garlic, onion powder and balsamic, (as most Worcestershire has wheat in it) when I was ready to assemble I put a layer of raw spinach on the steak a strip of cooked bacon and the slightly cooked veg rolled it up and grilled it! The steaks were quite thick and long so the outside was well done while the inside was a medium rare! It was so good! I love it! I made the balsamic glaze the way it said (except with onion not shallots) and I personally thought it was way to sweet so I made another batch with no sugar and mixed the 2 and it was much better! :) (for my taste). I really enjoyed making this and really glad for the idea! There are so many things you could do with this recipe! Thanks a bunch!

  42. Nicole says

    When I printed this recipe using the function on your website, it didn’t actually print out the recipe but instead printed out 14 blank pages that has your blog URL at the top so I ended up wasting a bunch of paper! It didn’t even print the recipe, it messed up and the recipe was unreadable!

    • Noreen says

      Hi Nicole, I’m very sorry the print option didn’t work for you. I just checked out the button at the bottom of the recipe and did a print of the very same recipe and it seemed to work fine for me. It does allow you to remove the images and parts of the recipe you don’t want printed. I’m not sure what the issue was or why it did that. :S

  43. Mindy McJunkin says

    We tried this tonight! It was so freakin good!!! Even my husband loved it the flavors worked so well together. Would change a thing!!!

  44. Kim says

    I made these last night and they were to die for, am now sharing the recipe with others. I too modified it. I did use flank steak and pounded it to all one thickness and size for the cut pieces. I varied my vegetables too. But, the one thing I noticed was this- I was making jasmine rice as a side dish and added some ginger to that. I must have used the same spoon to stir everything because the meat had a ginger taste to it. Scruptious! BTW, I timed the reduction time and it was 7 minutes on my gas stove, med heat.

  45. Susan says

    Do you think these would be just as good if they were cooked the day after they were made up?
    The reason I ask, is because there are only two in my house hold, and we wont eat all of them in one meal. I’m thinking of making them all up, but only cooking what we need for the meal and the rest as “leftovers” for the next meal. I would assume they would taste better if cooked fully on the day we would eat them! What are your thoughts?

    • Noreen says

      I think these would hold up quite well if you make them ahead and cook them when you’re ready to eat them the next day. You may want to slightly undercook the veggies however, cos I could see them getting a little soggy and not tasting as fresh. :-)

  46. Diane Young says

    That sauce is top on our new food list. Thank you. Perhaps you can offer me a tip as to ?meat is best. I used sirloin tip pounded tissue thin and marinated over 6 hrs. but cooked up very tough. Suggestions greatly appreciated.

    Just recently found your sight. Lucky, lucky me!!!

    • Noreen says

      Hi Diane,
      I honestly would have suggested sirloin to be the most tender. But if your sirloin is too tough I feel like you may be cooking it too long. It simply needs to be seared for a minute or two on high, for each side to be cooked to medium well. I used skirt steak which didn’t cook tough either, but trimming the fat off it was quite tedious. In hindsight I probably would have used either flank steak or thin cut sirloin. Just my two cents though :-)

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