Balsamic-Glazed Skirt Steak Beef Rolls

Balsamic-Glazed Skirt Steak Beef Rolls

Description

Thin pieces of skirt steak are wrapped around colorful tender-crisp vegetables, seared until beautifully browned, and finished with a savory 25 Star Dark Balsamic pan glaze. The result is an impressive but approachable beef dinner with crisp vegetables, juicy steak, and balanced sweet-tart flavor.

Ingredients

1 pound skirt steak, trimmed
2 tablespoons Worcestershire sauce
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 tablespoon Garlic Infused Olive Oil, divided
1 medium carrot, cut into thin matchsticks
½ red bell pepper, cut into thin strips
½ yellow bell pepper, cut into thin strips
½ medium zucchini, cut into thin matchsticks
½ teaspoon Italian seasoning
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
2 tablespoons finely minced shallot
⅓ cup 25 Star Dark Balsamic
⅓ cup low-sodium beef broth
Optional garnish: chopped parsley

Instructions

• Lay the skirt steak flat on a cutting board and identify the direction of the grain. Cut the steak into 8 pieces approximately 3–4 inches wide. If any pieces are noticeably thick or uneven, place them between sheets of plastic wrap and gently pound to an even thickness of about ¼ inch.

• Season the steak pieces with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Place in a shallow nonreactive dish or resealable bag, add Worcestershire sauce, and turn to coat. Refrigerate for 30 minutes while preparing the filling.

• Heat 2 teaspoons Garlic Infused Olive Oil in a large skillet over medium-high heat. Add the carrot and bell peppers and cook for about 2 minutes.

• Add the zucchini, Italian seasoning, remaining ¼ teaspoon kosher salt, remaining ¼ teaspoon black pepper, and lemon zest. Cook for another 1–2 minutes, just until the vegetables begin to soften but remain crisp.

• Remove the skillet from the heat, stir in the lemon juice, and transfer the vegetables to a plate. Allow them to cool for about 10 minutes before assembling the beef rolls.

• Meanwhile, melt the butter in a small saucepan over medium heat. Add the shallot and cook for 2–3 minutes until softened.

• Add 25 Star Dark Balsamic and beef broth. Bring to a gentle simmer and cook for about 6–8 minutes, stirring occasionally, until reduced by roughly one-third and lightly glossy. Remove from the heat while it is still easily pourable; it will thicken slightly as it cools.

• Remove the steak from the Worcestershire marinade and discard the used marinade. Pat the steak pieces dry with paper towels.

• Divide the vegetable filling evenly among the steak pieces, placing a small bundle across one short end of each piece. Do not overfill. Roll the steak snugly around the vegetables and secure each roll with one or two toothpicks.

• Wipe out the large skillet if necessary. Add the remaining 1 teaspoon Garlic Infused Olive Oil and heat over medium-high heat until shimmering.

• Place the beef rolls seam-side down in the skillet. Sear for about 1½–2 minutes, then turn. Continue cooking and turning every 1–2 minutes until the rolls are browned on all sides and the steak reaches your preferred doneness, about 6–8 minutes total for most rolls.

• For medium-rare, begin checking the thickest section of beef around 125–130°F. Because the rolls are small and skirt steak is thin, they can move from medium-rare to well-done quickly.

• Transfer the beef rolls to a clean plate and rest for 5 minutes.

• If the balsamic glaze has become too thick while standing, whisk in 1–2 teaspoons warm beef broth or water until it is easily spoonable.

• Remove all toothpicks before serving. Spoon a light amount of the balsamic glaze over the rolls and serve the remaining glaze alongside so each person can add more to taste. Garnish with parsley if desired.

Chef’s Tip

Keep both the steak and vegetable filling relatively thin. Overfilling makes the rolls difficult to secure and creates a thick center that takes too long to heat through, increasing the chance of overcooking the skirt steak. Patting the marinated beef dry also helps it brown instead of steam in the skillet.

Flavor Variations

• Blackberry Dark Balsamic adds a deeper berry note that pairs especially well with beef and roasted peppers.
• Fig Dark Balsamic creates a rounder, earthier glaze that works beautifully with mushrooms and fall vegetables.
• Add thinly sliced cremini mushrooms to the vegetable filling for extra savory depth.
• Replace the zucchini with asparagus cut into thin pieces for a spring variation.
• For a more garlic-forward finish, add a very light drizzle of Garlic Infused Olive Oil after the rolls have rested.

Pairings

Serve with roasted potatoes, wild rice, creamy polenta, grilled asparagus, sautéed green beans, or a crisp arugula salad.

Recipe Notes

Skirt steak is a thin, intensely flavored cut that cooks quickly. The original 14–15 minute cooking time has been shortened substantially so the exterior can brown without leaving the beef dry or tough. Use the time only as a guide and begin checking the rolls early.

Cooking the vegetables briefly before assembling the rolls ensures they are tender enough to eat while still retaining texture. Let them cool before placing them against the raw beef so the rolls remain easier and safer to handle.

The balsamic glaze is intentionally made without added brown sugar. 25 Star Dark Balsamic already provides sweetness and body, while beef broth and shallot keep the glaze firmly in savory dinner territory.

Do not reduce the glaze until it is thick in the saucepan. Stop while it is still pourable because it will continue to thicken as it cools. If necessary, a teaspoon or two of warm broth or water will loosen it again.

Be sure to remove every toothpick before serving.

Bring This Recipe to Life

25 Star Dark Balsamic

Garlic Infused Olive Oil

Blackberry Dark Balsamic

Fig Dark Balsamic