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Winemaker’s Daughter Balsamic Steak Roll Ups
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1 1/2 lbs. Flank Steak or Sirloin Steak
1/2 cup Vanilla Fig Balsamic Vinegar from Winemaker’s Daughter
1 lb Asparagus
Rosemary Olive Oil from Winemaker’s Daughter
Salt & Pepper to taste
Cut steak into 3 inch wide strips. Place each piece between two pieces of plastic wrap and use a mallet to pound the meat into ¼ inch thick slices. Place steak into a container with the aged balsamic vinegar and let sit for 1-2 hours. Remove steak from container and salt and pepper each piece. Trim the asparagus and wrap the whole bunch in a damp paper towel then microwave for 2 minutes to partially cook it. Cut the carrots into matchstick pieces. Lay the vegetables on a slice of steak and roll it up around them using a toothpick to secure the steak. Repeat until all of the steak is rolled up. Heat a pan with olive oil and place steak in the pan cooking for approximately 1-2 minutes per side. Let steak rest for 5 minutes then serve over a bed of risotto or butter herb rice.