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I make these Raspberry Balsamic Glazed Steak Rolls all the time for dinner or for an appetizer at a party. They are filled with flavor and packed with vegetables.
I love this Raspberry Balsamic Glazed Steak Rolls recipe because it is always a favorite and so delicious, they are addicting!
1 pound sirloin steak
2 teaspoons lemon pepper, divided
2 teaspoons plus 1 tablespoon grapeseed oil
1 teaspoon basil pesto
2 carrots, julienned
1 red bell pepper, julienned
2 small zucchini, julienned
2 scallions, julienned
¼ cup raspberry balsamic vinegar
¼ cup low sodium beef broth
2 tablespoons brown sugar
Method of Preparation
Cut the steak into 16 strips, place each between 2 sheets of plastic wrap and pound to about 1/8 inch thickness. Season each using 1 teaspoon lemon pepper. Heat 2 teaspoons of grapeseed oil in a 12-inch nonstick skillet over medium heat. Add the carrot, bell pepper, zucchini, basil pesto, and remaining 1 teaspoon lemon pepper. Sauté for 3 minutes. Transfer to a bowl. Lay a steak strip with the short side in front of you. Place some of the sautéed vegetables and scallion in the middle and roll the steak over the filling, securing it with a toothpick. Repeat with remaining steak and vegetables.
Once rolls are assembled prepare the glaze: bring raspberry balsamic vinegar, beef broth, and brown sugar to a simmer over medium heat. Cook until sauce is reduced by half, about 10 minutes; remove pan from heat. Heat the remaining 1 tablespoon grapeseed oil in the now empty 12-inch nonstick skillet over medium heat. Add the beef rolls and cook for a 3-5 minutes on each side or until browned and cooked to desired doneness: 155°F for medium. Plate steak rolls and drizzle with prepared glaze.