Steak and Veggie Rolls with a Balsamic Glaze – These veggie filled steak rolls are healthy and full of flavour. Served with a sweet and sticky balsamic glaze, these make a very satisfying meal. Also, you can play around with different vegetable combinations.
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- Difficulty Level Easy
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For the balsamic glaze:
- 125ml beef stock
- 80ml balsamic vinegar
- 2 tbsp honey
- 2 cloves garlic, bruised
- ½ tsp salt
- ¼ tsp pepper
For the steak rolls:
- 4 thinly sliced sirloin steaks, fat trimmed
- 1 carrot, peeled
- 6-8 stalks long stemmed broccoli
- 6-8 spears asparagus
- 1 red or yellow pepper, de-seeded
- 4 stalks spring onion
- Olive oil, for cooking
- Salt and pepper to taste
- For the balsamic glaze, combine all of the ingredients together in a small saucepan. Cook over medium high heat until liquid has reduced by half. Remove cloves of garlic and set aside until needed.
- For the steak rolls, flatten each piece of steak by placing each piece between two sheets of clingfilm or parchment paper, then hit with heavy rolling pin or meat tenderiser until pieces are about 5mm thick. Remove from clingfilm and cut each steak into half lengthways so that you create two long strips of steak from each one. Sprinkle with a bit of salt and pepper, and set aside. Cut the carrots and peppers into thin long strips. If any of the broccoli stems or asparagus stems are quite thick, cut in half lengthways. Do the same to the spring onion stalks. Finally, trim the vegetables so that they're all roughly the same length. Season vegetables with a little bit of salt and pepper.
- Heat a large frying pan over medium high heat with a bit of olive oil. Once pan is hot, add the carrots, broccoli and asparagus and cook for 1-2 minutes. Then add the peppers and spring onion and cook for further 1 minute.
- Remove vegetables from frying pan and leave to cool slightly.
- To form the steak rolls, lay a strip of steak on a cutting board. Arrange a few pieces of vegetables on the one end (it's easiest if you place them nearest you so that you can roll them up away from yourself), making sure you get a variety of vegetables in each. Now roll vegetables up with the steak, keeping the roll quite tight, then use a toothpick to secure the roll. Repeat this until you've used all of the strips of steak.
- To cook, re-heat the same large pan as you used for the vegetables over medium high heat. Add a drizzle of olive oil and arrange steak rolls, toothpick side down, in the pan. You may need to cook them in two batches if your pan is not big enough.
- Cook each roll for about 2 minutes on each side until browned all over.
- As you're nearing the end of cooking, return the balsamic glaze to a low heat to warm up. If it has thickened too much, add a little bit of water or beef stock and cook until warmed through and smooth.
- Remove steak rolls from pan and carefully remove the toothpicks. Serve immediately with a generous drizzling of the balsamic glaze.