Balsamic Glazed Steak Rolls are truly delicious. For instance, the blend between Italian seasoning and Balsamic Vinegar, with brown sugar, sears into the steak and gives the vegetables in this meal a deep and bold flavor. If you have never used Balsamic vinegar in a recipe, then try it out with this winner! There was a time, for instance, that our kids or Tyler requested this meal on a monthly basis.
Published November 15, 2021
Updated March 24, 2022
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One thing I am going to say before this is published is that I am sorry for those who have been amazing at commenting and giving feedback on my posts. I appreciate you and am SO sorry that my settings were messed up and I was not notified that ALL comments were being marked as SPAM and going to a hidden folder I have now found all 83 comments, filtered through them (as some were truly SPAM) and am so pleased with the amazing amount of positive feedback from you all! Thank you!
Why this recipe works
Cooking the vegetables with Italian herb seasoning gives them a full flavor, and when paired with balsamic vinegar glaze, gives the steak an amazing flavor. The ridges also help to sear the sauce into the meat and vegetables without it being soaked in the juices.
Using balsamic vinegar for the glaze over the steak tastes tangy, dark, sweet and vibrant. Balsamic Vinegar hails from Italy with three separate and protected varieties; each named from the region that it is from. This vinegar has nothing to do with Balsam, but wholly because of the ‘must’ it is made from. ‘Must’ consists of grape skins, seeds and stems which are then produced into a vinegar and let to rest for years. The result of this process is balsamic vinegar.
“The Italian word balsamico (from Latin balsamum, from Greek βάλσαμον) means “balsam-like” in the sense of “restorative” or “curative”; cf. English “balm”. Ultimately from Ancient Hebrew-Phoenician “בשׂם” (bāśām/besem, IPA [baːˈɬaːm]), the name means “perfume/spice”, with the consonant sequence of letter ‘λ’ and ‘σ’ deriving from Ancient Greek to pronounce the שׂ (ś) sound, sounding back then as.”
Thanks to Wikipedia for this info! Click the link for more information on the origins of Balsamic Vinegar.
Cost breakdown for Balsamic Steak Rolls
It seems, at first glance, that this recipe will cost quite a bit of money. However, once you buy the steak and vegetables, the resulting cost for Balsamic Glazed Steak Rolls is not that high. Being that the skirt steak is cut and pounded thin helps to stretch the meat cost over a very big range. Additionally, if you already have Balsamic Vinegar, then the cost is low unless you have to purchase a bottle.
1 1/2 pounds skirt steak $10.40
3 bell peppers $2.99
2 zucchini $2.27
5 green onion $0.20
2 shallots $0.25
2 garlic cloves $0.10
1/4 cup balsamic vinegar $0.49
2 Tbsp brown sugar $0.01
1 Tbsp oil $0.03
1 Tbsp butter $0.06
1/4 cup beef broth $0.01
3 Tbsp Worcestershire sauce $0.10
1 tsp Italian herb $0.01
The total cost of this meal was $16.92!
Out of the 1 1/2 pounds of skirt steak that was cut and hammered, we got a total of thirteen rolls filled with delicious and seasoned vegetables.
The cost was $1.30 for each roll-up. We ended up having 5 leftover and a small number of leftover vegetables that were not in the Balsamic glazed steak rolls for lunches the next day.
I have said it many times before, a meal to feed our family of six for under $20 is the weekly goal! Even adding a bottle of ALDI Cabernet sauvignon at $2.95, the cost for dinner was still under that great price!
Balsamic Glazed Steak Rolls Recipe
Ingredients for Balsamic Glazed Steak Rolls
1 1/2 pounds Skirt Steak
3 Bell Peppers
5 Green Onions optional
1 Tbsp Butter
2 Tbsp Shallots diced
1/4 cup Balsamic Vinegar
2 Tbsp Brown Sugar
1/4 cup Beef Broth
3 Tbsp Worcestershire Sauce
1 Tbsp Oil
2 Garlic Cloves
1 tsp Italian Herb Seasoning
Salt & Pepper to taste
Directions for Balsamic Glazed Steak Rolls
1. Take the steak and rest it on a cutting board.
Then, cut the skirt steak into 3-inch-long pieces and hammer thinly with a mallet, making sure to cover the meat with a piece of plastic wrap to cut-down on any splatters.
Sorry for no pictures while this happened as I didn’t want to cross-contaminate my camera.
2. On a cutting board, use a mandolin, or a sharp knife, to cut the vegetables thin like a shoestring, then set them aside in a large bowl.
3. Thirdly, melt 1 Tablespoon butter in a small saucepan on medium-high heat.
4. On a cutting board, dice the shallots, then sauté them in the butter for 2-minutes.
This is to not fully cook them now, but to soften them. The shallots will continue to cook while the sauce simmers.
5. Add 1/4 cup vinegar, 2 Tbsp brown sugar, 3 Tbsp Worcestershire sauce and 1/4 cup beef stock to the shallots, then mix well and cook to a boil.
Reduce heat and simmer until thickened and reduces in half.
6. When sauce is thickened and reduced, pour it to a bowl and set aside.
Some of this Balsamic sauce will be used at the end, and some is going to be used to glaze the steak while cooking.
7. Add 1 Tablespoon oil to a large, ribbed saucepan and heat on medium-high heat.
This ridged pan works fantastic for this meal! The ridges give a great pattern to the steak while keeping it out of the cooking juices just enough to not be soggy.
9. Add the thinly sliced vegetables to the garlic and melted butter, then stir to blend the garlic through the vegetables, and sauté, around 3-7 minutes.
10. Season the vegetables with Italian seasoning, additionally season with salt and pepper.
Stir to blend and keep stirring and cooking the vegetables until they are tender, around 5-7 minutes.
11. When vegetables are tender, scoop a spoonful onto each piece of steak.
Some might need more veggies than others, depending on the size of the steak piece.
12. Roll up the steak ends and seal with a toothpick to close.
To do this, roll up both ends of the steak and poke a toothpick into the part that overlaps. Make sure to stick it all the way through.
13. In the ribbed saucepan, sear the steak seam-side-down, and rotate until all edges are cooked.
Keep rotating the roll-ups until each side is fully cooked. Glaze the steaks with the Balsamic sauce by pouring a spoonful of the sauce over each while cooking.
When you rotate the steak rolls, you can add a tiny bit more. Just make sure you reserve some of the balsamic glaze for the end to drizzle on the steak while eating at the dinner table.
When done, drizzle with Balsamic sauce while cooking and serve with extra sauce.
Recipe for Balsamic Glazed Steak Rolls
Balsamic Glazed Steak Rolls
- Ribbed Large Saucepan
- Cutting board
- Small Saucepan
- 1 1/2 pounds Skirt Steak
- 3 Bell Peppers
- 2 Zucchini
- 5 Green Onions optional
- 1 Tbsp Butter
- 2 Tbsp Shallots diced
- 1/4 cup Balsamic Vinegar
- 2 Tbsp Brown Sugar
- 1/4 cup Beef Broth
- 3 Tbsp Worcestershire Sauce
- 1 Tbsp Oil
- 2 Garlic Cloves
- 1 tsp Italian Herb Seasoning
- Salt & Pepper to taste
- Take the skirt steak and rest it on a cutting board, then cut it into 3-inch-long pieces and hammer thinly with a mallet, making sure to cover the meat with a piece of plastic wrap to cut-down on any splatters.
- On a cutting board, use a mandolin, or a sharp knife, to cut the vegetables thin like a shoestring, then set them aside in a large bowl.
Balsamic Glaze Directions
- Melt 1 Tablespoon butter in a small saucepan on medium-high heat.
- Dice the shallots, then sauté them in the butter for 2-minutes.
- Add 1/4 cup Balsamic vinegar, 2 Tbsp brown sugar, 3 Tbsp Worcestershire sauce and 1/4 cup beef stock to the shallots, then mix well and cook to a boil.
- Reduce heat and simmer until thickened and reduces in half, around 5-10 minutes.
- When sauce is done, pour it to a bowl and set aside.
Cook the Vegetables
- Add 1 Tablespoon oil to a large saucepan and then heat on medium-high heat.
- On a cutting board, mince the 2 garlic cloves and then add them to the melted butter, sauté for 1 minute.
- To the sautéed garlic, add thinly sliced vegetables and melted butter and sauté until tender, around 3-7 minutes.
- Season vegetables with Italian seasoning, salt and pepper and then stir to blend.
Roll the Skirt Steaks
- When vegetables are tender, scoop a spoonful onto each piece of steak.
- Roll up the steak ends and then seal with a toothpick to close.
- In the ribbed saucepan, sear the steak seam-side-down, and rotate until all edges are cooked.
- When done, drizzle with Balsamic sauce while cooking and serve with extra sauce.
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