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Sunday Supper with Lunchbox Love – Balsamic Glazed Steak Rolls

I love recipes that combine a meat with lots of vegetables in one pot, pan, crockpot, or roll… ­čÖé Maybe for timing purposes or a well rounded meal…not sure but I gravitate toward these recipes a lot of the time. I found this recipe at Tablespoon. There’s lot of other goodies here as well. Enjoy!

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  • 8┬áthin slices sirloin or flank steak (length and width according to personal preference)
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Fresh rosemary, chopped
  • 1┬áred bell pepper, sliced into thin strips
  • 1┬ágreen bell pepper, sliced into thin strips
  • 1┬ámedium zucchini, sliced into thin strips
  • 1┬ámedium yellow onion, halved and then thinly sliced
  • A few white button or cremini mushrooms, cut into thin strips

For the Rosemary Balsamic Glaze:

  • 1┬áteaspoon extra-virgin olive oil
  • 1┬álarge clove garlic, minced
  • 1/4┬ácup dark balsamic vinegar
  • 2┬átablespoons dry red wine
  • 2┬áteaspoons brown sugar
  • 2┬ásprigs fresh rosemary
  • 1/4┬ácup ProgressoÔäó beef-flavored broth


  1. Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
    Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  2. 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.
  3. 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 sprigs.
  5. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
  6. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

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