Randwick Nutritionist Recipe Of The Week “Balsamic Steak Roll”

Randwick Nutritionist Recipe Of The Week "Balsamic Steak Roll"

Randwick Nutritionist Recipe Of The Week “Balsamic Steak Roll”

 

Zak Sztor Nutritionist Family Kitchen

Randwick Nutritionist: Balsamic Steak Roll

Randwick Nutritionist: This is so easy to make, and it tastes great! I made these for dinner and there was enough left over for the next days mid morning snack post training!

Ingredients For My Balsamic Steak Roll

  • 8 Thin (as you need to roll them around the veggies) sirloin or flank steaks
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Freshly chopped rosemary
  • 1 medium zucchini
  • 1 medium onion
  • 1 carrot cut into thin strips
  • 2-3button mushrooms cut into thin strips

For the Rosemary Balsamic Glaze:

  • 1 tsp. of extra virgin olive oil
  • 1 large clove garlic (minced)
  • ¼ cup of balsamic vinegar
  • 2 sprig of rosemary

 

The Steps To Make My Balsamic Steak Rolls

Step 1:Wash your hands.

Step 2:Place all the ingredients you need in front of you.

Step 3: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.

Step 4: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.

Step 5:Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of 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.

Step 6: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, 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.

Step 7:Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Baked sweet potatoes (small) make a great accompaniment.

 

If your need any more recipes please feel free to check out Zak’s Kitchen

 

 

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