So my dad won’t admit it, but he’s seriously obsessed with everything that I make. He’s been stalking me to make my Balsamic Saucey Churrasco Roll-Ups all week, so I finally decided to make them!
They’re really very easy to make, unless you don’t have a mandolin slicer, in which case you’ll have to hand slice everything. I paired the roll-ups with baked sweet potatoes cut into bite size pieces and asparagus with bacon.
I only know these roll-ups are THAT good because my dad is picky as hell and won’t eat just anyone’s food. If you trust me, here’s the recipe! Bon Apetit
1 pound churrasco steak cut into 6 slices
McCormick Mesquite steak rub for seasoning
A sprinkle of Worcestershire sauce per each slice of steak
Let’s Get Saucey with
1 TSP butter
3 TBS of Balsamic vinegar
2 TBS minced shallot
3 TBS minced red onion
2 TBSP light brown sugar
3 TBS organic beef broth
1 C Shredded carrots
1/2 Green Bell pepper
4 Green Onions
2 Garlic Cloves minced
Olive oil for sautéing
- Season your sliced steak pieces with McCormick’s Mesquite Rub and a sprinkle of Worcestershire sauce per each side of steak. Put them in a big Ziploc bag and let them marinate for 30 minutes.
- In the meantime, chop up your bell pepper, zucchini, and green onions. You don’t have to chop up the green onions, just cut them in half. Make the slices of veggies longer than your steak strips. Mince your garlic at this time.
- To get your sauce started, melt down the butter at a medium-low heat. Add the shallot and red onion and let them cook through (don’t let them burn). Add the balsamic vinegar, sugar, and beef stock. Let the sauce come to a boil and allow it to reduce to half of the original amount. Once the sauce thickens, remove it from the heat and transfer to a sauce bowl. Set aside
- In a sauté pan, add olive oil (if you’re unsure how much to use, I would say about a TBS). Toss in your minced garlic, zucchini, peppers, and carrots. Once veggies are cooked, transfer them to a bowl.
- Take a strip of your churrasco and fill it with your sautéed veggies and green onions. If you want to get specific, you may use 3-4 pieces of each veggie to fill the steak roll. Secure the roll-up with a toothpick (I used two for extra security).
- Take these babies to the grill and grill them toothpick side down first. Cook for about 2-3 minutes for medium temperature. Turn the roll over and cook it on the other side for 2-3 minutes.
- Remove roll-ups from heat and serve without the toothpicks. Splash some of that good good (Balsamic sauce) on top and enjoy!
Please excuse my mother’s 80’s style plating as she’s a hoarder (apple not far from tree)
Livin Comida Loca