Balsamic Glazed Steak Roll
I wanted to make a meal that had little to no carbs, now, I am not against carbs, we must agree though that we might be eating too many bad carbs in a day. My simple plan is to not have any for breakfast, little to none for lunch and have it in moderation for my supper meal.
I was inspired by the meal because it is full of veggies and so easy and simple to make.
I started by buying inexpensive steak for it and pounded it out to the thinness I wanted. You can buy already pounded or thin steak. I wanted this to be a colourful plate…so I used coloured peppers and by adding the green onion, it added crunch and sweet yumminess.
I wasn't sure about the glaze but after making it my way, I think the glaze does make a difference; I would not skimp on that.
Balsamic Glazed Steak Rolls
INGREDIENTS:
Steak Rolls
8 thin large steaks, pounded out to 1/4 inch
½ red pepper, sliced
½ green pepper, sliced
½ yellow pepper, sliced
½ c. mushrooms, sliced
8 green onions
Salt and black pepper or seasoning mix
Salami or capicollo
Balsamic Glaze
1 tbsp. olive oil
1 large or 2 small garlic cloves
¼ c. balsamic vinegar
1 ½ c. beef broth
2 sprigs rosemary, a pinch if dried
1/2 tsp. salt
Pinch of black pepper
In a small pot, sauté the garlic in the olive oil till golden on medium heat. Add the balsamic vinegar and reduce halfway. Add the remaining ingredients and reduce again too half.
INSTRUCTIONS:
Prepare the vegetables and the meat.
Season the meat on both sides than layer the salami on the steak.
Bundle the vegetables and place on large side of steak, letting the vegetables stick out. (Look at picture.)
Roll up starting on the large side of the steak and secure it with a toothpick. After completing the last one, get your pans hot and add oil to cover the bottom of the pan, place the pieces in and do not overcrowd the pan. Once the meat had started to sear, start basting with the balsamic reduction. Cook on all side and remove, let rest 5 minutes.
*If you are doing these in batches, place the finished roll in a plate in a 220° oven.
Use the last of the basting sauce to pour over the rolls once you have plated. Yum!
Note: This is a very inexpensive meal to make and would serve a crowd for sure.
It would be great to have it grilled on the BBQ also. If it were summer, I would probably add yellow and green zucchini also. My other thought to make it decadent is add cheese to it, a good one, something with tang. Yum. So...you have options here.
