Balsamic Steak +Vegetable Roll Ups

Inspired by the original recipe at Paleoleap. This recipe uses American cup measurements.

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My husband prepared Balsamic Steak & Vegetable Roll-Ups when he found a recipe on Paleoleap. Although he said it was quite the faff to make, it was SOOOOO good! I had been sent a bottle of Lupetta Balsamic Vinegar of Modena, along with some other Italian deli goodies, and it was a perfect dish to try out the vinegar.

The recipe called for skirt steak, we used frying steak, and it also called for ghee, which I have no clue how to make (I know it’s something to do with clarifying butter) so we just used regular butter. There is a fair bit of prep work involved in cutting up all the vegetables into matchsticks, but the end result is worth it for a special dinner! It was one of those dishes that you don’t want to end, it really was that delicious!

Balsamic Steak +Vegetable Roll Ups

The Purple Pumpkin Blog

Inspired by the original recipe at Paleoleap. This recipe uses American cup measurements.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 2

Ingredients

  

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• 300 g beef steak we used frying steak
• 1 carrot cut into matchsticks
• 1 red bell pepper cut into matchsticks
• ½ zucchini cut into matchsticks
• 5 spring onions cut into matchsticks
• 2 garlic cloves crushed
• ½ tsp dried oregano
• ½ tsp dried basil
• olive oil
• sea salt and freshly ground black pepper

For the Balsamic Glaze Sauce

• 1 tbsp butter
• 2 tbsps shallots finely chopped
• ¼ cup balsamic vinegar
• 1 tbsp honey
• ¼ cup beef stock
• sea salt and freshly ground black pepper

Instructions

 

• Season the steak with salt and pepper and set to one side. We cut our steaks into 3" wide strips.
• Melt the butter in a frying pan over a medium heat then add the shallots. Cook until soft, about 3 minutes.
• Add the balsamic vinegar, honey, beef stock and season again with salt and pepper to taste.
• Bring to the boil, then reduce heat to a simmer until the liquid is reduce by half. Transfer to a bowl.
• In the same pan, add a little olive oil and fry the garlic for about a minute before adding the remaining vegetables. Cook for around 4 minutes until soft but still with a bit of crunch.
• Add the dried herbs, salt and pepper then transfer to a bowl.
• Arrange a small pile of vegetables into the centre of each slice of beef. Tightly roll up and secure with a toothpick.
• Return the beef roll-ups to the frying pan and cook over a medium high heat until the meat is cooked through.
• Remove the toothpicks and serve with the glaze spooned over the top.

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Disclosure: I was sent a bottle of Lupetta Balsamic Vinegar of Modena that was used in this recipe.

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