Clean Eating Recipes: Balsamic Glazed Steak Rolls

Mario Limaduran
     
Mario Limaduran
Mario Limaduran

Tap into Your Creativity!

Greg, our CEO, got creative with this one (I just tweaked it for you all, sorry Greg!). These steak rolls can serve multiple functions, from wholesome well rounded non-active day snacks, to amazing main entrees. If you want more tips and tricks on how to dress up your weekly meal prep, check out thiarticle.

A Few Tips from our Chef, to you:

  • Make sure your steaks are long and thin cuts. This will allow to roll the steaks easily. 
  • Grill them for further flavor. For thinner cuts of meat, the cooking will take a shorter amount of time. My suggestion is to cook the steaks to a beautiful medium temperature, depending on the size, 2-3 minutes per side. A small amount of pink is the goal: this will ensure the moisture content stays pleasant. Cooking them well-done may make rolling these harder. 
  • Season the steak right before searing or grilling, not ahead of time.
  • I suggest you temper your steaks before cooking them. To 'temper' means to take out your steaks from the fridge, and let them come up to room temperature. This will allow for an even cooking from the outside, in. You can also do this with your fish, and thicker cuts of meat. 

Check Out our Trifecta Clean Eating Meal Plan!

If you don't feel like meal prepping, we have your back. Check out our Clean Eating meal plan!  We have breakfast options ready for you as well - check out the weekly menus under "This Week's Menu".

CLEAN MEAL PLAN

 

healthy recipes, lunch foods, clean, clean recipes, dinner foods
Lunch, Dinner, Entree
American
DiabeticDiet, GlutenFreeDiet, LowLactoseDiet
Dinner-811849-edited-231778-edited

Clean Eating Recipes: Balsamic Glazed Steak Rolls

Cook time: 20 min
Prep time: 15 min
Yield: 4 each
Print Recipe

Description

What makes this recipe is the balsamic glaze (aka sauce is life). With its balance of sweet and bitter notes, mixed with the savory flavor of the steak roll itself, this recipe is sure to be one to be repeated constantly.

Ingredients

  • 8-2oz thin slices sirloin or flank steak (length and width according to personal preference). You can also use our Trifecta Steaks, sliced lengthwise thinly.
  • 2 Tbsp. Grape Seed Oil
  • Salt and freshly Ground Black Pepper, TT
  • 1 Spring Fresh Rosemary, Chopped
  • 1 Red Bell Pepper, Sliced into Thin Strips
  • 1 Green Bell Pepper, Sliced into Thin Strips
  • 1 Medium Yellow Onion, Halved and then Thinly Sliced

For the Rosemary Balsamic Glaze:

  • 1 Tsp. EVOO
  • 1 large Clove Garlic, Minced
  • 1/4 Cup Balsamic Vinegar
  • 1 oz. Dry Red Wine
  • 2 Tsp. Honey
  • 1/4 Cup Beef Broth
  • 2 Sprigs Fresh Rosemary

Instructions

  1. Rub each side of the steak slices with a little grape seed oil. Sprinkle with salt, freshly ground black pepper and some of the chopped fresh rosemary.
  2. On a sauté pan, heat one tablespoon of grape seed oil in a skillet over medium-high heat, and cook the onions and peppers until translucent and tender, seasoning with salt and pepper. Keep in a plate lined with paper towels until needed.
  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 the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary springs.
  5. Prepare the grill and grill each steak roll on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, sautéing over medium-high heat until done. Serve immediately drizzled with warm rosemary balsamic glaze.

Notes

  • This dish is a great keto option. However, you can pair this with baked potatoes, quinoa, brown rice, sweet potatoes, or your favorite grain!
  • Another great side dish is a quick simple mixed-green salad. Add a drizzle of olive oil, you favorite vinegar (like apple cider), and some salt and pepper.

Nutrition facts

serves 4 portions
Calories Per Serving: 365
% Daily Value
34% Total Fat 22g
24% Cholesterol 73mg
9% Sodium 221mg
1% Total Carbohydrate 10g
Sugars 7g
60% Protein 30g
15% Vitamin A
99% Vitamin C

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