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Balsamic Steak Roll-Ups - Dump and Go Dinner

<p>Slices of toothsome flank steak envelop bundles of fresh peppers, onions and mushrooms for a healthy grilling treat with a pop of color. Glistening in a bold and bright balsamic glaze, these steak roll-ups are an addictive addition to dinner plates and party spreads alike.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 pounds Flank Steak
  • 10 fluid ounces Beef Broth #1
  • 4 medium Garlic, Cloves
  • 5 individual Rosemary #1
  • 1 teaspoon Black Pepper
  • 1/2 teaspoons Sea Salt
  • 1 1/2 cups slice Bell Pepper, Red
  • 1 1/2 cups slice Bell Pepper, Green
  • 2 1/4 cups slice Onion
  • 1 2/3 cups slice Mushrooms
  • 2 fluid ounces Beef Broth #2
  • 2 fluid ounces Balsamic Vinegar
  • 1/8 cups Sucanat
  • 2 individual Rosemary #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 roll-ups
  • 362 Calories
  • 13g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 111mg Cholesterol
  • 630mg Sodium
  • 20g Total Carb
  • 3g Fiber
  • 13g Total Sugars (Includes 6g Added Sugars)
  • 40g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Thinly cut flank steak into one even strip for each serving.
  2. For marinade: Combine beef broth #1, pressed garlic, rosemary #1, pepper and salt.
  3. Place 3-4 strips of red pepper, green pepper, onion and mushrooms in the middle of each steak.
  4. Roll and secure with toothpicks
  5. Place steaks in 8x8 pan and top with marinade.
  6. Marinade 2 hours up to overnight
  7. In a saucepan combine beef broth #2, balsamic vinegar, sucanat and fresh rosemary #2.
  8. Bring to a boil.
  9. Reduce heat and allow to simmer until sauce is thick and bubbly, about 1/3 its original volume.
  10. Grill steaks over medium heat 6-10 minutes, until desired doneness is reached and veggies are crisp tender.
  11. Brush a generous amount of balsamic glaze over each steak.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Thinly cut flank steak into one even strip for each serving.
  2. For marinade: Combine beef broth #1, garlic, rosemary #1, pepper and salt.
  3. Place 3-4 strips of red pepper, green pepper, onion and mushrooms in the middle of each steak.
  4. Roll and secure with toothpicks
  5. Place steaks in 8x8 pan and top with marinade.
  6. Cover steaks with aluminum foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. In a saucepan combine beef broth #2, balsamic vinegar, sucanat and fresh rosemary #2.
  3. Bring to a boil.
  4. Reduce heat and allow to simmer until sauce is thick and bubbly, about 1/3 its original volume.
  5. Grill steaks over medium heat, 6-10 minutes until desired doneness is reached and veggies are crisp tender.
  6. Brush a generous amount of balsamic glaze over each steak.

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