“A good dish to impress on a week night.”
These steak rolls looked so pretty on screen, I wanted to lick the screen off when I first saw it on Pinterest. They look delicious, pretty and dainty all at once. I had to go shopping for ingredients on the very same day to satisfy the craving of these seemingly delicious steak rolls. The good thing about this is, it did not take much time at all to cook. The preparation took more time than cooking and eating them. I have to say, this recipe did not disappoint so there were not many iterations made.
BALSAMIC GLAZED STEAK ROLLS
Adapted from Picture the Recipe
Makes 8-10 rolls
- 8-10 thinly sliced sirloin (about 2.5 x 5 inch)
- 3 tbsp Worchestershire sauce
- Wild garlic salt and ground black pepper to taste
- 1 tbsp olive oil
For the Veggie filling:
- 2 carrot
- 1 red pepper
- 1/2 courgette
- 4 spring onions
- 2 cloves garlic (bruised)
- 1 tsp dried mixed herb
- Salt & ground black pepper to taste
For the Balsamic glaze sauce:
- 25g butter
- 1 Echalion shallot (finely chopped) – also known as banana shallot
- 60ml balsamic vinegar
- 60ml beef stock
- 2 tbsp dark brown sugar
- buttery mash potatoes
- Season the steak with Worchestershire sauce, salt, pepper and olive oil on both sides. Massage them gently and leave aside to marinade for a minimum of 30 minutes.
- While waiting for the steak to marinade, cut the vegetables to thin sticks and into the same length. Length of the vegetable should be longer than the width of the steak strip. Set the vegetables aside.
- Make the glaze sauce first by melting the butter in a hot pan.
- Add in the shallots and saute until it turns translucent, soft and fragrant.
- Add in the balsamic vinegar, beef stock and sugar. Mix well and let caramelise.
- Let the sauce boil and reduce to almost half of the volume. It will be thicker and has a syrup-like consistency.
- Turn off the heat and transfer to sauce bowl.
- In the same pan without washing, add some olive oil onto a medium hot pan and toss in the bruised garlic. Let the garlic flavour infuse into the oil for a few minutes.
- Turn the heat up and stir fry the carrots, courgettes and and bell pepper for about 2-3 minutes. Season with mixed herbs, salt and pepper.
- Transfer the vegetables to a bowl.
- Assemble the steak rolls by laying a strip of steak on a plate and place some of the vegetables in the middle. Make sure it has all the ingredients in it, plus some of the raw spring onions.
- Roll the strip of steak up and secure with a toothpick. Repeat until all the steaks have been rolled up with the vegetables in them.
- Heat a pan on high heat with some oil. Place the rolls seam side down when pan is hot, for about a minute.
- Turn the rolls and cook on all the sides until cooked to the done-ness you like. Make sure they are not over cooked.
- Remove toothpicks from the rolls and place them on a plate. Spoon some balsamic glaze over the rolls and serve with some naughty buttery mash on the side.