Balsamic Steak Roll Ups
Balsamic glazed steaks get rolled around fresh veggies for the perfect combo. It's a fun appetizer or an easy summer dinner. Securing the roll-ups with toothpicks makes them MUCH easier to cook. Just don't forget to remove them when it's time for serving! Need another good use for balsamic? Our Balsamic Glazed Chicken is beyond addicting!
Ingredients :
- 2 lb. skirt steak, cut into thin strips
- 1/2 cup balsamic vinegar
- 2 Tbsp. honey
- 1 1/2 Tbsp. whole-grain mustard
- 3 cloves garlic, minced
- 1 tsp. Worcestershire sauce
- 1 tsp. minced fresh rosemary
- 1/2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil, divided
- 2 bell peppers, cut into thin strips
- 1/2 lb. asparagus, woody ends removed
- 2 small zucchini, cut into thin strips
- Toothpicks
Directions :
- Make marinade: In a small sauce pan over medium heat, combine vinegar, honey, mustard, garlic, Worcestershire sauce, rosemary, and oregano. Season with salt and pepper. Bring mixture to a boil then reduce to a simmer and cook, stirring occasionally, until it has reduced by about a third and is syrupy in consistency, 10 to 12 minutes.
- Meanwhile, prepare vegetables: In a medium skillet over medium heat, heat 1 tablespoon oil. Add peppers and cook 2 minutes, then add asparagus and zucchini and season with salt and pepper. Cook until vegetables are tender but still hold their shape, 4 to 6 minutes more.
- Assemble roll-ups: Lay steak strips flat on cutting board, and brush both sides with marinade. Place a small handful of vegetables in the center of each piece of steak. Wrap steak around vegetables and secure with a toothpick.
- In a large skillet over medium heat, heat remaining 1 tablespoon oil. Place steak roll-ups in skillet seam side-down and cook 2 minutes until nice and seared. Use tongs to turn roll-ups to cook on all sides, about 2 minutes per side. Brush with remaining marinade as steak cooks.
- Remove from heat and serve immediately.
