Balsamic Steak +Vegetable Roll Ups

Home » COOK » Recipes » Balsamic Steak +Vegetable Roll Ups

Balsamic Steak + Vegetable Roll Ups

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

Balsamic Steak +Vegetable Roll Ups

Yield: 2
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

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


  • 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


  1. Season the steak with salt and pepper and set to one side. We cut our steaks into 3" wide strips.
  2. Melt the butter in a frying pan over a medium heat then add the shallots. Cook until soft, about 3 minutes.
  3. Add the balsamic vinegar, honey, beef stock and season again with salt and pepper to taste.
  4. Bring to the boil, then reduce heat to a simmer until the liquid is reduce by half. Transfer to a bowl.
  5. 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.
  6. Add the dried herbs, salt and pepper then transfer to a bowl.
  7. Arrange a small pile of vegetables into the centre of each slice of beef. Tightly roll up and secure with a toothpick.
  8. Return the beef roll-ups to the frying pan and cook over a medium high heat until the meat is cooked through.
  9. Remove the toothpicks and serve with the glaze spooned over the top.

Did you make this recipe? Share it!

Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!

Balsamic Vinegar

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

Please share this post with your family and friends on social media – just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. ♥