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

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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