Balsamic Glazed Steak Rolls Recipe

INSTRUCTIONS

1. Rub each side of the steak slices with a little grapeseed 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 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 the desired doneness. Do the same if cooking them in a skillet, sauté 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, your favorite vinegar (like apple cider), and some salt and pepper.