The Sunday Cookbook: Balsamic Steak and Veggie Roll-Ups
Updated: Jan 31
For the steak:
1½ to 2 lb grass-fed skirt or flank steak
3 tablespoons molasses
3 tablespoon apple cider vinegar
1 tablespoon olive oil
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup water
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For the veggies:
5 green onions
1 teaspoon Italian herb seasoning
Sea salt and pepper, for taste
For the balsamic glaze sauce:
2 tablespoon olive oil
2 cloves of garlic
1 finely chopped shallots
¼ cup balsamic vinegar
2 tablespoons molasses
¼ cup beef broth
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Preheat the oven to 350 degrees F.
Start by prepping the steak. We trimmed as much fat as we could and cut the steak into 3 inch wide strips, then tenderize the meat with a meat tenderizer.
Season the steak pieces generously on both sides with salt and pepper.
In a Ziploc bag or medium/large-size glass bowl, mix together the molasses, apple cider vinegar, olive oil, ginger powder, garlic powder, onion powder, and water. Place the steak strips in and let them sit in the marinade for at least 30 minutes, if not a couple of hours.
While the steak is marinating, you can begin to prep the filling; begin by chopping up the carrots and zucchini into matchstick-size pieces, a little longer than the width of the steak strips. I used a mandolin slicer to get them thinly sliced, then hand-cut them to make matchsticks.
Cut the green onion in a similar size and sliced them in half, lengthwise.
For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
To begin cooking the sauce, heat the olive oil in a small saucepan on medium heat. Add the finely chopped shallot and garlic into the pan and saute for a minute or 2, until they turn soft and translucent.
Add the balsamic vinegar, molasses, and beef stock to the pan; stir to mix everything well.
Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and has the consistency of syrup. Turn the heat off and transfer the sauce to a bowl.
In the same pan (no need to wash it), add a touch of olive oil and toss in the carrots and zucchini; stir fry the veggies for no longer than 2 to 3 minutes.
Season them with the Italian herb seasoning and salt, then transfer the veggies to a bowl.
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 (don't forget the green onion!) in the middle and roll the beef up over the filling, securing it with a toothpick. Repeat the same with the other rolls.
In a covered baking pan or dutch oven, place the rolled-up steak into the pan, covering each one with the balsamic sauce.
Cook in the oven for 35 to 45 minutes, until cooked.
Serve with chopped green onions on top.
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