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Balsamic Glazed Steak Rolls: what a great way to spice up a not-so-great cut of meat! JP and I loved this, will buy a huge pack of flank steak and make again!

I have made these many times,thdy are wonderful. I usually use 1 largw flank steak + provolone Balsamic Glazed Steak Rolls

Balsamic Glazed Steak Rolls - really good, going to use a better cut of meat next time. For the balsamic glaze, I didn't add the red wine, I substituted basil for the rosemary and used water instead of beef broth - very yummy!

Balsamic Glazed Steak Rolls Next Time: forget rolling them. Serve the steak and vegetables piled on top of rice. The rolling is unnecessarily difficult to prepare and eat, and really only for show.

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The Paleo Cookbook! Great Paleo and Gluten Free Recipes collection!

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Balsamic-Glazed Steak Rolls


clock
30 minutes
Ingredients
∙ Serves 8
Meat
  • 1/4 cup Progresso beef-flavored broth
  • 8 thin slices Sirloin or flank steak
Produce
  • 3 Button or cremini mushrooms, white
  • 1 large clove Garlic
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Rosemary, Fresh
  • 2 sprigs Rosemary, fresh
  • 1 Yellow onion, medium
  • 1 Zucchini, medium
Condiments
  • 1/4 cup Balsamic vinegar, dark
Baking & Spices
  • 2 tsp Brown sugar
  • 1 Salt and freshly ground black pepper
Oils & Vinegars
  • 1 Olive oil, Extra-virgin
  • 1 tsp Olive oil, extra-virgin
Beer, Wine & Liquor
  • 2 tbsp Red wine, dry

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