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Balsamic Glazed Steak Rolls

 
One serving costs about $4.04 One serving costs about $4.04

$4.04 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 valentine's day,father's day,gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:76%

Spoonacular Score: 76%

 

This recipe makes 8 servings with 446 calories, 51g of protein, and 20g of fat each. For $4.04 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. It will be a hit at your valentin day event. A mixture of sirloin, herb, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Try Balsamic Glazed Flank Steak, Balsamic Glazed Salmon, and Little Balsamic-Glazed Onions for similar recipes.

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try NV The Big Kahuna Merlot. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 7 dollars per bottle.

NV The Big Kahuna Merlot

A ripe and rounded Merlot with notes of plum, blackberry, and hint of spice .

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cups
0.5 cups balsamic vinegar
balsamic vinegar
1
1  banana shallot
banana shallot
2.03 fl. oz
2.03 fl. oz beef stock
beef stock
0.88 oz
0.88 oz butter
butter
2
2  carrot
carrot
0.5
0.5  courgette
courgette
2 Tbsps
2 Tbsps dark brown sugar
dark brown sugar
2 tsps
2 tsps garlic
garlic
some
some black ground pepper
black ground pepper
3 Tbsps
3 Tbsps bbq sauce
bbq sauce
1 tsp
1 tsp dried mixed italian herb mix
dried mixed italian herb mix
4 Tbsps
4 Tbsps olive oil
olive oil
some
some potatoes
potatoes
1
1  red bell pepper
red bell pepper
8
8  sirloin
sirloin
4
4  spring onions
spring onions
0.5 cups balsamic vinegar
0.5 cups
balsamic vinegar
1  banana shallot
1
banana shallot
2.03 fl. oz beef stock
2.03 fl. oz
beef stock
0.88 oz butter
0.88 oz
butter
2  carrot
2
carrot
0.5  courgette
0.5
courgette
2 Tbsps dark brown sugar
2 Tbsps
dark brown sugar
2 tsps garlic
2 tsps
garlic
some black ground pepper
some
black ground pepper
3 Tbsps bbq sauce
3 Tbsps
bbq sauce
1 tsp dried mixed italian herb mix
1 tsp
dried mixed italian herb mix
4 Tbsps olive oil
4 Tbsps
olive oil
some potatoes
some
potatoes
1  red bell pepper
1
red bell pepper
8  sirloin
8
sirloin
4  spring onions
4
spring onions

Equipment

toothpicks
toothpicks
bowl
bowl
frying pan
frying pan
toothpicks
toothpicks
bowl
bowl
frying pan
frying pan


Instructions

  1. Season the steak with Worchestershire sauce, salt, pepper and olive oil on both sides. Massage them gently and leave aside to marinade for a minimum of 30 minutes.
  2. While waiting for the steak to marinade, cut the vegetables to thin sticks and into the same length. Length of the vegetable should be longer than the width of the steak strip. Set the vegetables aside.
  3. Make the glaze sauce first by melting the butter in a hot pan.
  4. Add in the shallots and saute until it turns translucent, soft and fragrant.
  5. Add in the balsamic vinegar, beef stock and sugar. Mix well and let caramelise.
  6. Let the sauce boil and reduce to almost half of the volume. It will be thicker and has a syrup-like consistency.
  7. Turn off the heat and transfer to sauce bowl.
  8. In the same pan without washing, add some olive oil onto a medium hot pan and toss in the bruised garlic. Let the garlic flavour infuse into the oil for a few minutes.
  9. Turn the heat up and stir fry the carrots, courgettes and and bell pepper for about 2-3 minutes. Season with mixed herbs, salt and pepper.
  10. Transfer the vegetables to a bowl.
  11. Assemble the steak rolls by laying a strip of steak on a plate and place some of the vegetables in the middle. Make sure it has all the ingredients in it, plus some of the raw spring onions.
  12. Roll the strip of steak up and secure with a toothpick. Repeat until all the steaks have been rolled up with the vegetables in them.
  13. Heat a pan on high heat with some oil. Place the rolls seam side down when pan is hot, for about a minute.
  14. Turn the rolls and cook on all the sides until cooked to the done-ness you like. Make sure they are not over cooked.
  15. Remove toothpicks from the rolls and place them on a plate. Spoon some balsamic glaze over the rolls and serve with some naughty buttery mash on the side.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.04
Ingredient
½ cups balsamic vinegar
1 banana shallot
60 milliliters beef stock
25 grams butter
2 carrot
½ courgette
2 tablespoons dark brown sugar
2 teaspoons garlic
some black ground pepper
3 tablespoons bbq sauce
1 teaspoon dried mixed italian herb mix
4 tablespoons olive oil
some potatoes
1 red bell pepper
8 sirloin
4 spring onions
Price
$1.08
$0.14
$0.19
$0.21
$0.21
$0.28
$0.08
$0.13
$0.02
$0.20
$0.09
$0.67
$0.01
$0.60
$28.08
$0.32
$32.32

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
446 Calories
50g Protein
20g Total Fat
12g Carbs
38% Health Score
Limit These
Calories
446
22%

Fat
20g
31%

  Saturated Fat
6g
40%

Carbohydrates
12g
4%

  Sugar
9g
11%

Cholesterol
144mg
48%

Sodium
249mg
11%

Get Enough Of These
Protein
50g
101%

Vitamin B3
17mg
86%

Selenium
58µg
83%

Vitamin B6
1mg
74%

Vitamin A
3194IU
64%

Zinc
9mg
64%

Phosphorus
490mg
49%

Vitamin B12
2µg
45%

Vitamin C
23mg
29%

Potassium
974mg
28%

Iron
4mg
24%

Vitamin K
24µg
24%

Vitamin B2
0.29mg
17%

Vitamin B5
1mg
16%

Magnesium
64mg
16%

Vitamin E
2mg
15%

Folate
48µg
12%

Vitamin B1
0.17mg
12%

Copper
0.21mg
11%

Calcium
92mg
9%

Manganese
0.18mg
9%

Fiber
1g
5%

Vitamin D
0.27µg
2%

covered percent of daily need

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