Wednesday, March 2, 2016

How To Enjoy A Weeknight Steak Dinner In Less Than 30 Minutes

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Steak isn't one of those meats that makes an appearance in our house very often, not because we don't love it, but usually because it is either too expensive or I don't know what to do with it beyond including it in stir fry or fajitas. I came across this recipe concept and immediately loved it, it was easy and I love that it incorporated a fair amount of veggies along with the meat.

This is a fantastic recipe for a weeknight meal as it only takes about 20 minutes, plus you can assemble it earlier in the day or even the night before to make it super-easy to throw on the grill pan when you're ready to eat.



I served these steak rolls up with baked potatoes and roasted broccoli and they were a big hit at our dinner table. You can easily swap up the veggies that are included in the steak rolls, just go with firmer veggies like peppers, squash and mushrooms rather than overly wet veggies like tomatoes and cucumbers. Try to cut them in uniform-sized strips so they cook evenly.


I love the balsamic glaze in this dish, but have also mixed it up with a fresh chimichurri sauce that yielded fantastic results. Just go with whatever flavors your family loves and you're sure to have a popular weeknight dinner!

Go-To Weeknight Steak Rolls

Ingredients For The Rolls
8 thinly sliced pieces of steak (try flank steak or look for pre-sliced sirloin at your grocery store)
Olive oil
Salt & Pepper
1 bell pepper (any color - sliced into strips)
1/2 medium-sized zucchini or yellow squash (sliced into strips)
1/4 medium sweet onion (sliced into strips)
A handful of cremini mushrooms (sliced into strips)

Ingredients For The Glaze
1 tsp. olive oil
1 clove of fresh garlic (pressed or minced fine)
1/4 cup balsamic vinegar
2 tbsp. red wine
2 tsp. brown sugar
1/4 cup beef broth

Brush each side of each piece of steak with olive oil and sprinkle liberally with salt and pepper. Heat approx. a tablespoon of olive oil in a grill pan or heavy-bottomed skillet over medium-high heat.

Add in the veggies and cook just until barely tender and season with salt and pepper. Remove the pan from the heat and the veggies from the pan and set aside to cool slightly.

Place a few veggie strips on one end of each steak cutlet and roll until secure. If you need to, you can secure the rolls with toothpicks, I didn't have any issues with that thanks to the olive oil and size of the steak cutlets I used.

At this point you can refrigerate your steak rolls up to 12 hours until they're ready to use. Just be sure to take them out at least 30 minutes to warm up to room temperature before cooking.

Now is a great time to make your glaze. Heat the oil in a small saucepan over medium heat, then add the garlic and cook for about a minute until you just start to see it turn golden. Add in the vinegar, red wine and brown sugar. Bring the mixture up to a boil, then reduce the heat to low and let it simmer for 5 minutes.

Add in the broth, return the mixture to a boil and then reduce the heat to low and simmer for another 15 minutes or until you see the glaze start to thicken.

Prepare your grill pan by drizzling olive oil on it, coating well so the steak rolls don't stick. Heat on medium-high and add the rolls to the pan, cooking over medium-high until done. These really cook quickly since they're so thin, so keep an eye on them!

Serve warm with your choice of sides: baked potatoes and roasted broccoli are my favorites!

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Recipe adapted from

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