Food & Swine

Fancy Flank Steak Rolls

Here’s a recipe that I made up for Iowa Farmer Today when they recently visited.  Jeff DeYoung is a great guy I had the pleasure of working with on the article and he took this photograph.  Thanks Jeff!  I love making these steak rolls, they are pretty easy, flavorful and fancy!  You could make these for your Valentine… they won’t disappoint!


Flank Steak Rolls with Balsamic Glaze

Makes about 8 large rolls.


1 1/2 – 2 lb. flank steak

1 TBSP seasoned salt (Lawry’s or other)

1 /2 tsp pepper

3 TBSP Worcestershire sauce

1 TBSP olive oil

1 TBSP red wine vinegar

2 cloves of garlic, minced

Vegetable filling:

1 large carrot

1 bell pepper (yellow or red)

1 small zucchini

1 bunch green onions

2 stalks celery

2 cloves of garlic

3/4 tsp salt

1/4 tsp pepper

1/4 tsp dried thyme (or ½ tsp fresh thyme)

Balsamic Glaze:
2 tsp butter
2 TBSP finely chopped shallots
1/4 C balsamic vinegar
2 TBSP brown sugar
1/4 C broth of choice (beef, chicken, vegetable)

For Frying:

Olive Oil

Additional seasoned salt


-Prepare the steak.  Cover steak with plastic wrap and pound it to an even ½” thickness with a meat mallet or frying pan.
– Season the steak pieces on both sides with seasoned salt and pepper. Sprinkle with Worcestershire sauce.  Combine olive oil, red wine vinegar and garlic in a large zip top bag.  Add steak pieces to the bag, close and place on a plate in the refrigerator for 30 minutes.
– While the steak is marinating, prep filling. Very thinly slice the carrot, pepper, zucchini, green onion and celery into 4-5” matchstick sized pieces.  (When preparing the zucchini, cut around and discard the center membrane with seeds.)
– Prepare the sauce by melting the butter in a small sauce pan on medium heat.  Add chopped shallot and sauté for 2 minutes or until soft and translucent.  Add vinegar, brown sugar and broth.  Bring to a boil and reduce to a simmer.  Continue simmering sauce until it reduces by half its original volume.  Transfer to bowl and set aside.

-Return the saucepan, unwashed to stovetop onto medium heat.  Add olive oil and crushed garlic.  Sauté  garlic for 1 minute.  Turn heat up to high. Stir fry all vegetables but the green onions for 2 1/2 minutes.  Season them with salt, pepper and thyme.   Set aside to cool a bit.

-Remove steaks from marinade and gently pat excess moisture off of them.


-Take strip of steak, lay it on workspace, short side towards you.  Place roughly ¼ C veggies, including green onions in the middle of the steak piece perpendicular to the long side.  Roll up the beef short end to short end over the filling, securing with a toothpick.  Repeat with remaining rolls. Sprinkle with additional seasoned salt on all sides.

  • Heat a large skillet over medium-high heat. Add 1 TBSP olive oil.  Swirl pan to coat. When hot, add 4 beef rolls, seam side down, not touching and pan fry for 2 minutes. Turn roll and cook on remaining 3 sides in the same manner at least 1 minute on each side, up to 2 ½ minutes for additional doneness. Remove from heat and cover with foil.  Repeat with other 4 rolls adding additional oil to the pan before frying.

  • When pan frying the rolls is complete, remove the toothpicks and serve with balsamic glaze spooned over the top of each roll.  Serve warm.

-Serves 8.

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