Recipe by Daring Gourmet
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
A few white button or cremini mushrooms, cut into thin strips
One of my favorite German dishes is called Rouladen. Tender strips of beef are smeared with mustard, strewn with salt and freshly ground black pepper, and stuffed with onions and bacon, then rolled up, pinned with toothpicks, fried until browned, and simmered in a delicious gravy.
Today’s dish is an Italian-inspired version. Tender cuts of beef are rubbed down with olive oil, freshly ground black pepper and chopped rosemary, then stuffed with strips of sautéed bell peppers, onion, zucchini, and mushrooms. They’re rolled up, grilled, and then drizzled with a balsamic vinegar glaze that is infused with garlic, fresh rosemary, and a touch of brown sugar. The result: Molto delizioso!
These rolls are quick to assemble and prepare once you have the prep work of chopping the vegetables and making the glaze done, both of which can be performed hours in advance. The rolls can even be prepared far in advance until they’re ready for the grill. They’re perfect for grilling outside, fried in a pan or a ribbed cast iron skillet. I live in Washington state, so guess what I opted for? You got it. Who wants to grill outside when it’s raining? Let’s just say that I make good use of my ribbed cast iron skillet.
The glaze is out-of-this-world amazing. Drizzled over these grilled steak rolls, you’re going to fall in love – and so will your lucky guests.
Let’s get started!
Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper, and some chopped fresh rosemary.
Cut up the vegetables into thin strips.
Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper. They’re still going to cook a little further when the steak rolls are grilled, so don’t overcook. You want the vegetables to still be slightly crispy at the very end.
Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up 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.
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 the 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 sprigs.
Prepare the grill and grill on each side for about two minutes or according to desired doneness. Do the same if cooking them in a skillet.
Serve immediately drizzled with the rosemary balsamic glaze. This dish is fantastic with baked potatoes.
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