Balsamic Glazed Steak Rolls

Happy Saturday! Last week was pretty busy for me and I was constantly tired. It didn’t help that there were a few days of work that were more stressful than usual, but it’s finally the weekend. I’ve got plans today and tomorrow, but they’re all fall fun plans so hopefully I won’t feel too tired by the end of the weekend.

I’m sharing a food post today. A couple years ago I found this recipe for balsamic glazed steak rolls. They’re so good! I mostly follow the original recipe, but I roll them a little bit differently and make more than the recipe because I use sliced steak from the Korean grocery store which are smaller and thinner. I also only use one bell pepper because it seems to always end up being enough filling.

For this recipe you’ll need:

thinly sliced steak
extra virgin olive oil
sea salt
ground pepper
red bell pepper
green bell pepper
zucchini
mushrooms
dark balsamic vinegar (I use regular)
red wine
dark brown sugar (I use regular)
garlic
fresh rosemary
ground black pepper
sea salt
cornstarch
beef or chicken broth

To make the rosemary balsamic glaze, heat the balsamic vinegar, red wine, brown sugar, garlic, fresh rosemary, pepper, and salt over medium-high heat for two minutes. Reduce to a simmer and take the rosemary out. Stir in the cornstarch/broth mixture until the sauce thickens.

In a pan, cook the sliced vegetables with oil, salt, and pepper but make sure they are still crisp. Rub olive oil on both sides of the sliced meet, season with salt, pepper, and rosemary. Add the divided sliced vegetables and roll.

Cook on a grill or pan. I used a griddle style cast iron pan. Cook til your desired level and serve with some drizzled balsamic glaze.