Get a “fancy” dinner on the table in no time with Balsamic Steak Roll-Ups! This prep-ahead, easy to make meal tastes as good as it looks!
Juicy and flavorful steak meets tender and crispy asparagus in a neatly and beautifully rolled appetizer or entree. You can make these delicious roll-up steak pairings quickly and easily with fresh ingredients you’re happy to be putting on the table.
Why you will love Balsamic Steak Roll-Ups
You can marinate your steak while you are at work or the ballpark all day and then roll up your meat and veggies and get them cooked fast.
This recipe pairs well with your favorite wine or charcuterie board for a light dish in the warm months. Or serve these roll ups with delicious mashed potatoes with crusty bread for a full meal in cooler months.
Other Recipes to Serve with Balsamic Steak Roll Ups
- Cream Cheese Garlic Mashed Potatoes: Place a serving of mashed potatoes on the plate and then place rolled steak and veggies on top for a beautiful way to plate this recipe and all the flavors completelment each other
- Homemade Cheese Bread: add a light and crusty cheese bread to round out the flavors of this meal
Steak: Get a good quality flank steak so you can cut thin tenderized strips.
Veggies: Fresh asparagus and carrots are the “filling” for this entree. They are delicious with all the steak juices dripping on them while everything cooks!
Marinade: Oil, salt and pepper, and balsamic vinegar make up this simple tenderizing sauce. It adds a little tang to the steak that’s wonderful!
How to Make Steak Roll Ups
STEP ONE: You start with a nice flank steak cut into 3 inch wide strips. Cover the pieces with plastic wrap and use a meat mallet to pound the steak into 1/4 inch thick slices.
STEP TWO: Place the steak in an airtight container with the marinade and let it sit for 1-2 hours or overnight.
STEP THREE: When the steak is ready lay the slices out and fill them with a few pieces of trimmed asparagus and thinly sliced carrots. Roll the meat up around the vegetables and use a toothpick to hold it closed. Or, if you don’t have a toothpick, you can use butcher’s twine to tie each roll-up closed.
STEP FOUR: Heat a large skillet with some olive oil and cook your roll-ups for about 2 minutes on each side. You want a nice brown sear on each side so be patient and don’t rush it. Once they are done let them rest for 5 minutes before serving.
Tips for Success
- The great thing about this recipe is that you can customize it however you like. So if carrots and asparagus aren’t your thing, choose a vegetable that is and go for it!
- You can add sliced bell peppers and onions to your vegetables if you want more flavors and vegetables in your meal.
- Use a very sharp knife to slice your steak and vegetables so you get even cuts.
- You can marinade and pre-roll each bundle and them keep them in the fridge for later. This is a great option for dinner parties or date night at home so the steak is ready whenever you are.
- For a more tender and flavorful steak, leave it marinating overnight or all day while you are at work. Just be sure to place the container in the refrigerator while the steak marinates.
How do I find flank steak?
Usually, this is a less expensive cut of beef that is already in the meat case at your local store, if you can’t find it ask the meat counter to cut the amount you want, they might even slice it up for you into the strips you need. Often you can but it is already in strips. I have used the frozen “Steakum” pieces before too which are meant for Philly cheesesteak sandwiches, this isn’t my first choice, but it works in a pinch
What are “matchstick” carrots?
Matchstick refers to a specific thin way of cutting carrots. Sometimes you can find them cut this way in the bagged salad section of the produce aisle at the grocery store.
More crazy good steak recipes!
- Salisbury Steak
- Steak & Onion Panini
- Rosemary Steak Skewers with Balsamic Glaze
- Surf and Turf Kabobs
- Chicken Fried Steak
- Philly Cheesesteak Quesdillas
- Greilled Steak with Brandy Peppercorn Sauce
*This post originally published on 02/10/2016.
- 1 1/2 pounds flank steak or sirloin steak
- 1/2 cup balsamic vinegar
- 1 pounds asparagus
- 3 medium carrots peeled and trimmed
- 2 tablespoons olive oil
- Salt & pepper
- Balsamic glaze for garnish (optional)
- Cut the steak into 3-inch wide strips. Place each strip between two pieces of plastic wrap and use a mallet to pound the meat into 1/4-inch thick slices.
- Place steak into a resealable container and pour in the balsamic vinegar. Cover and place in the fridge for 1-2 hours (up to overnight) to marinate.
- Remove steak from the container. Season both sides of each steak with salt and pepper.
- Trim the asparagus spears and wrap the whole bunch in a damp paper towel. Then microwave for 2 minutes to partially cook it. Cut the carrots into matchstick pieces.
- Lay the vegetables in the center of a slice of steak. Then roll the steak around the veggies and use a toothpick to secure the steak ends in place. Repeat until all of the steak is rolled up.
- Put a large skillet over medium to medium-high heat. Add the olive oil and place the steak roll ups in the pan cooking for approximately 1-2 minutes per side.
- Remove the steaks from the pan and let them rest for 5 minutes before serving. If you like, drizzle some balsamic glaze over the roll ups too.