Balsamic Steak +Vegetable Roll Ups
Home » COOK » Recipes »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
Inspired by the original recipe at Paleoleap. This recipe uses American cup measurements.
Ingredients
- 300g 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.
Disclosure: I was sent a bottle of Lupetta Balsamic Vinegar of Modena that was used in this recipe.
Jaime Oliver
April 29, 2015 @ 10:12 pm
oh my … i am going to have to stop reading your posts i feel like having a go at this but its 10.10pm! .. looks amazing!
Michelle Ordever
May 1, 2015 @ 2:47 pm
haha, you crazy lady! Just don’t stop reading :P