Balsamic Steak +Vegetable Roll Ups
Inspired by the original recipe at Paleoleap. This recipe uses American cup measurements.
Servings 2
Ingredients
- 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.