Tom's Balsamic Steak Rolls | Celia's Gourmet Foods Cookbook

Tom's Balsamic Steak Rolls

MEATS 110 Last Update: Dec 27, 2019 Created: Dec 27, 2019
Tom's Balsamic Steak Rolls
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Balsamic Steak Rolls

Ingredients

Directions

  1. – Trim as much fat as possible and cut the steak into 3 inch wide strips. Tenderize the meat with a meat hammer.
  2. – Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. Let them sit in the marinade for a couple hours.
  3. – While the steak is marinating. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. 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.
  4. – For the sauce, melt the butter in a small sauce pan on medium heat.
  5. – Add the finely chopped shallot and sautee 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. Set aside.
  8. – In another pan 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 and stir fry the veggies for no longer than 2-3 minutes adding the green onion the last 30 seconds
  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 in the middle and roll the beef up over the filling, securing it with toothpick.
  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 and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way.
  13. – Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll

Tom's Balsamic Steak Rolls



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Balsamic Steak Rolls

Ingredients

Directions

  1. – Trim as much fat as possible and cut the steak into 3 inch wide strips. Tenderize the meat with a meat hammer.
  2. – Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. Let them sit in the marinade for a couple hours.
  3. – While the steak is marinating. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. 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.
  4. – For the sauce, melt the butter in a small sauce pan on medium heat.
  5. – Add the finely chopped shallot and sautee 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. Set aside.
  8. – In another pan 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 and stir fry the veggies for no longer than 2-3 minutes adding the green onion the last 30 seconds
  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 in the middle and roll the beef up over the filling, securing it with toothpick.
  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 and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way.
  13. – Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll

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