love this Raspberry Balsamic Glazed Steak Rolls recipe because it never fails to impress. Once you taste it, you’ll understand why they’re so addicting! This dish strikes the perfect balance between sweet, savory, and tangy, making it a guaranteed favorite every time it’s served.
Raspberry and balsamic vinegar might sound like an unexpected pairing, but the combination has roots in classic European cooking, where fruit-based sauces are often used to enhance rich meats. The natural sweetness of raspberries pairs beautifully with the deep, slightly acidic notes of balsamic glaze, creating a bold sauce that elevates tender steak into something truly special.
Rolled steak dishes are also a timeless way to turn simple ingredients into an elegant presentation. These steak rolls look impressive on the plate, yet they’re surprisingly easy to make! Perfect for dinner parties, date nights, or when you just want to treat yourself to something a little extra. One bite leads to another, and before you know it, everyone is reaching for seconds.
If you’re looking for a recipe that’s flavorful, memorable, and downright irresistible, these Raspberry Balsamic Glazed Steak Rolls deliver every single time!
🎁 Love free stuff? Get your complimentary issue of Love Eat Travel Magazine.
Servings
4
Prep Time
25 minutes
Cook Time
20 minutes
Ingredients
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
💡 Insider secrets, not found on the map. Join Michelle Valentine’s email list for exclusive travel advice and behind-the-scenes stories.
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.
