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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



  • 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


  • 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


  1. On a clean, flat workspace, lay steak out and divide into (approx.) 3×8 1/2-inch strips. Season generously with salt and pepper.
  2. Transfer steak strips to a shallow baking dish.
  3. In a medium bowl combine balsamic vinegar, brown sugar, Worcestershire sauce and red pepper flakes.
  4. Stir until sugar has completely dissolved and drizzle 1/2 of sauce over meat.
  5. Rub it in so each piece is thoroughly coated. Let sit 15 minutes.
  6. In a small saucepan over medium-high heat, melt butter and sauté shallots until translucent.
  7. 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.
  8. 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.
  9. Secure rolls with a toothpick and repeat with remaining steak rolls.
  10. Place a large pan or skillet over medium-high heat and cook olive oil until hot.
  11. 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.
  12. 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.
  13. Transfer rolls to serving platter and drizzle with remaining balsamic glaze.

Recipe adapted from Picture The Recipe