Any time you make this dish you’ll be rewarded with a beautiful plate of steak that’s filled to bursting with exceptional flavor. For something that looks so pretty–you almost don’t want to eat it–these steak wraps are a breeze to assemble and come together relatively quickly once you get going! You could even delegate some of the prep work to eager little hands who will get a kick out of wrapping of their meal.
The key with this recipe is to use nice and thinly sliced, non-fatty meat that will cook evenly and in what seems like no time at all. That, along with this killer sauce (you could just as easily make a soy sauce-based glaze if you’ve got that on hand) make for a truly special dish that people will be impressed you whipped up at home!
Balsamic Steak Rolls
Serves 4-6
Ingredients
Meat:
- 1 1/2-2 pounds sirloin steak, thinly sliced
- 2 ribs scallions, cut into 3-inch pieces
- 1 tablespoon extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
Glaze:
- 1 shallot, minced
- 1/2 cup beef broth
- 1/2 cup balsamic vinegar
- 3 tablespoons brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons butter
- 1/2 teaspoon red pepper flakes
Directions
- On a clean, flat workspace, lay steak out and divide into (approx.) 3×8 1/2-inch strips. Season generously with salt and pepper.
- Transfer steak strips to a shallow baking dish.
- In a medium bowl combine balsamic vinegar, brown sugar, Worcestershire sauce and red pepper flakes.
- Stir until sugar has completely dissolved and drizzle 1/2 of sauce over meat.
- Rub it in so each piece is thoroughly coated. Let sit 15 minutes.
- In a small saucepan over medium-high heat, melt butter and sauté shallots until translucent.
- Pour remaining sauce into saucepan, add beef broth and cook over medium-high heat, bring to a boil, then reduce and simmer until mixture has reduced and thickened.
- To assemble rolls: take a piece of scallion and line it up on the short edge of a strip of meat. Take the corners of the short edge of meat and roll it over the scallion until it is fully wrapped.
- Secure rolls with a toothpick and repeat with remaining steak rolls.
- Place a large pan or skillet over medium-high heat and cook olive oil until hot.
- Once hot, lay down 4-5 steak rolls, making sure they’re not touching. Don’t move them once you’ve placed them in the pan.
- Cook rolls for 2-3 minutes per side, or until fully cooked through. Remove to a plate and cover with aluminum foil. Continue with remaining rolls.
- Transfer rolls to serving platter and drizzle with remaining balsamic glaze.
Recipe adapted from Picture The Recipe