Balsamic-Glazed Skirt Steak Beef Rolls

Balsamic-Glazed Skirt Steak Beef Rolls

Description

Tender skirt steak rolled around colorful vegetables, seared until beautifully caramelized, and finished with a glossy balsamic reduction for an elegant but approachable beef dinner. :contentReference[oaicite:0]{index=0}

Ingredients

1 pound skirt steak
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 tablespoons Worcestershire sauce
1 carrot, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 yellow bell pepper, cut into matchsticks
1 zucchini, cut into matchsticks
1 teaspoon Italian seasoning
1 lemon, zested and juiced
2 teaspoons butter
2 tablespoons minced shallots
¼ cup 25 Star Dark Balsamic Vinegar
1 tablespoon light brown sugar
¼ cup beef broth
1 tablespoon Garlic Infused Olive Oil

Instructions

• Trim excess fat from the skirt steak and cut vertically into 8 equal pieces.

• Season steak with salt and pepper, then drizzle with Worcestershire sauce. Place in a food-safe bag and marinate 30 minutes or up to 6 hours.

• Heat a large skillet over medium-high heat and add Garlic Infused Olive Oil.

• Add carrots, peppers, and zucchini. Cook 5 minutes, stirring frequently.

• Add Italian seasoning, lemon zest, and lemon juice. Toss until vegetables are evenly coated and lightly tender. Remove and keep warm.

• In a small saucepan, melt butter over medium heat. Add shallots and cook 3–4 minutes until softened.

• Add 25 Star Dark Balsamic, brown sugar, and beef broth. Bring to a boil and simmer 5–6 minutes until reduced by about half and lightly glossy.

• Remove steak from marinade and pat dry.

• Place about ½ cup vegetable mixture along the edge of each steak piece. Roll tightly and secure with toothpicks.

• Heat the same skillet over medium heat and place beef rolls seam-side down.

• Cook 14–15 minutes, turning often, until medium rare to medium doneness.

• Transfer rolls to a serving platter and drizzle generously with the balsamic sauce before serving.

Chef’s Tip

Patting the steak dry before searing helps create better caramelization and keeps the rolls from steaming in the skillet.

Flavor Variations

• 25 Star Dark Balsamic creates a classic savory-sweet reduction with balanced acidity
• Blackberry Dark Balsamic adds deeper berry richness that pairs beautifully with beef
• Fig Dark Balsamic creates a richer earthy sweetness ideal for colder-weather dinners
• Add mushrooms or spinach to the vegetable filling for extra depth
• Finish with an additional light drizzle of balsamic reduction after plating for layered flavor

Pairings

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

Recipe Notes

Skirt steak cooks quickly and benefits from high heat and shorter cook times. Slice any leftover rolls thinly for steak sandwiches or grain bowls the next day.

Bring This Recipe to Life

Garlic Infused Olive Oil

25 Star Dark Balsamic

Blackberry Dark Balsamic

Fig Dark Balsamic