Balsamic-Glazed Skirt Steak Beef Rolls
Impress your dinner guests with this beautiful presentation. Colorful vegetables are rolled into flavorful Skirt Steak and drizzled with a balsamic reduction. Simply stunning.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 15
Ingredients
Preparation
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Step 1
Trim excess fat from beef Skirt Steak. Place steak flat on cutting board; vertically cut into eight pieces. Season with salt and pepper; drizzle with Worcestershire sauce. Place steak pieces in food-safe plastic bag. Close bag securely and marinate 30 minutes or up to 6 hours.
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Step 2
Heat large nonstick skillet on medium high heat until hot. Coat skillet with cooking spray. Add carrot, bell peppers and zucchini; cook 5 minutes, stirring often. Add Italian seasoning, lemon zest and lemon juice; stir until vegetables are coated. Remove from skillet; keep warm.
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Step 3
Melt butter in small saucepan over medium heat. Add shallots; cook 3 to 4 minutes until shallots are translucent. Add vinegar, sugar and broth. Bring to a boil; cook 5 to 6 minutes until mixture is reduced by half. Remove saucepan from heat; keep warm.
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Step 4
Remove steak from plastic bag; discard bag. Pat steak dry with paper towel. Please steak piece on cutting board or plate; top with 1/2 cup vegetable mixture at top edge of each piece. Roll beef around vegetables; close with toothpick.
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Step 5
Heat same skillet as used to cook vegetables over medium heat until hot. Place beef rolls, seam-side down in skillet; cook 14 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning often. Place rolls on serving platter; drizzle with balsamic mixture.
Nutrition Information
290 Calories
5.5g SAT FAT
26g PROTEIN
3.2 mg IRON
7.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 290 Calories; 127.8 Calories from fat; 14.2g Total Fat (5.5 g Saturated Fat; 0.6 g Trans Fat; 0.7 g Polyunsaturated Fat; 5.9 g Monounsaturated Fat;) 84 mg Cholesterol; 463 mg Sodium; 15 g Total Carbohydrate; 1.9 g Dietary Fiber; 26 g Protein; 3.2 mg Iron; 568 mg Potassium; 6 mg NE Niacin; 0.6 mg Vitamin B6; 2.5 mcg Vitamin B12; 7.1 mg Zinc; 28.7 mcg Selenium; 56.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.
The Essential Ingredients
- Skirt Steak: A thin and flavorful cut with higher fat content (flava!), from the rib primal section, that’s best marinated and seared over high heat.
- Worcestershire Sauce: This bold and tangy sauce (and condiment) is a blend of vinegar, anchovies, molasses and spices. It’s packed with umami flavor and used to flavor many dishes.
- Lemon: A bright yellow citrus fruit known for its tart refreshing flavor. It enhances both sweet and savory dishes.
- Shallots: Part of the onion and garlic family, shallots are mild, slightly sweet and lend a delicate flavor to dishes. They’re often found in French recipes and are a great addition to sauces and dressings for a slight sharp garlicky flavor.
- Balsamic Vinegar: A dark vinegar that originated in Italy. Made from grape juice aged in wooden barrels. Sweet tart taste.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What other steak cuts work well with this recipe?
Flank steak and sirloin are great steaks to use if you’re unable to find skirt steak. A general rule of thumb is more tender steaks need less marination time.
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What is a marinade?
A marinade is a seasoned liquid that combines fat, acid, salt, sugar and aromatics to add flavor and tenderize proteins or vegetables. Beef is typically marinated several hours or overnight to absorb flavor and tenderize.
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What are some common marinade mistakes?
Marinating is usually a fool-proof process, however here are common mistakes to avoid. Leaving beef in the marinade too long, using too much salt in the marinade, marinating in a metal container or freezing protein in the marinade.
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What happens if I leave steak in the marinade longer than 6 hours?
Don’t worry, it happens to the best of us! If steak is left in the marinade too long, it could get mealy, have a softened texture and be overly seasoned.
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