Balsamic Glazed Steak Rolls 8 thin slices sirloin or flank steak (length and width according to personal preference) Salt and freshly ground black pepper Fresh rosemary, chopped 1 red bell pepper, sliced into thin strips 1 green bell pepper, sliced into thin strips 1 medium zucchini, sliced into thin strips 1 medium yellow onion, halved and then thinly sliced A few white button or cremini mushrooms, cut into thin strips For the Rosemary Balsamic Glaze: 1 large clove garlic, minced 1/4 cup dark balsamic vinegar 2 tablespoons dry red wine 2 packets Stevia/truvia 2 sprigs fresh rosemary 1/4 cup Progresso beef broth Directions 1. Sprinkle each of the steak slices with salt, freshly ground black pepper and some chopped fresh rosemary. 2. Heat small spray PAM in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper. 3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll. 4. For the rosemary balsamic glaze: Heat a little spray PAM in saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, stevia and the rosemary sprigs and bring to a bubble. Reduce the heat and simmer uncovered for 2 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs. 5. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Serve over spinach to make a great accompaniment.
Posted on: Fri, 12 Dec 2014 13:13:49 +0000
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