Saturday, July 20, 2013

Steak Roll-Ups and Baked Fries

Hi teacher and/or cooking friends,

I said I was going to try and post my meals for the week. Here are my balsamic glazed steak roll-ups with baked french fries. Yum!

Here is a link that gives you the picture-by-picture instructions and I have included my recipe and instructions below as well. 

Balsamic Glazed Steak Roll-Ups
Ingredients: (makes 8-10 rolls)
* 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
* Salt & Pepper (according to taste)
* 3 tbsp Worcestershire sauce
* 1 tbsp olive oil

For the Veggie filling 
* 1 carrot
* 1 bundle of asparagus
* 1 red onion
* 2 cloves of garlic
* 1 tsp italian herb seasoning

For the Balsamic glaze sauce
* 2 tsp butter
* 2 tbsp finely chopped shallots
* 1/4 cup balsamic vinegar
* 2 tbsp brown sugar
* 1/4 cup beef broth

Cooking Methods: 
-Start out by prepping the steak. I made about 8 strips.

-Season the steak with salt, pepper and worcestershire sauce. Then put the steak in marinade. It only HAS to marinade for 30 minutes, but I was on my A-Game that day and made it in the morning so it could marinade all day.

-While the steak is marinating, cut up the carrots, onion, and asparagus into tiny matchstick size pieces. (You really could use any variety of vegetables you want, but those are the vegetable my husband and I prefer). simply peel and chop up the garlic clove.
The Sauce

- Heat a medium pan over medium heat and start melting the butter.

-Add the shallots and sauté them until they turn soft and translucent. 

-Next add the brown sugar, vinegar, and beef sock and mix everything together well. 

-Cook the sauce until it comes to a boil, until it has reduced to about half of its original volume. The sauce will start to become thicker. When this happens, turn of the heat and put your sauce in a bowl.

-In the same pan put a splash of olive oil, the chopped garlic, and sliced vegetables and sauté them for 2-3 minutes, just to soften them a little. Then turn the heat off and begin assembling your steak rolls.

-To assemble the steak tools place the desired amount of vegetables in each strip of steak and then roll them up and stick them with a toothpick. 

-Heat your skillet up again (medium high heat) and add a touch of oil to coat the bottom of your pan. When the pan is hot add the beef roll-ups seam-side down. Cook each side of the roll to your desired doneness.

-Serve the steak roll-ups with the balsamic glaze spooned over each roll. 

-Served mine with baked fries that I just tossed in olive oil, salt, and pepper. I baked them at 400 for about 25-30 minutes. 




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