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Main Course, Meat, Vegetables

Balsamic Glaze Flank Steak & Veggie Roll-Ups

Prep Time

30 minutes

Cook Time

40 minutes


  • 1 lb. flank steak

Roasted Vegetables:

  • 2 bell peppers, thinly sliced
  • ½ sweet onion, thinly sliced
  • 1-2 T. olive oil
  • ½ t. salt
  • ¼ t. pepper
Balsamic Glaze:
  • ¼ c. balsamic vinegar
  • ¼ c. olive oil
  • 2 T. brown sugar
  • 1 T. soy sauce, gluten free


For the Roasted Veggies:
  1. Heat oven to 425 degrees.
  2. Drizzle 1-2 T. olive oil on a baking sheet and spread peppers and onions out evenly. Sprinkle with salt and pepper.
  3. Bake vegetables for 10-12 minutes, or until crisp-tender. Make sure not to cook them all of the way.
For the Balsamic Glaze:
  1. Bring all ingredients to a boil in a medium-sized saucepan. Reduce heat and simmer for 4-5 minutes, uncovered. Remove from heat and set aside.
For the Assembly:
  1. Pound flank steak to ½ – ¾ inch thick. Cut flank steak into 6 even slices. (About 2-3 inches wide.)
  2. Place even amounts of cooked vegetables towards the end of each piece of steak. Roll up and secure with two toothpicks. (As pictured below.)
Cooking the Roll-Ups:
  1. Reduce oven temperature to 350 degrees.
  2. In a large skillet drizzle an additional 1-2 T. olive oil in the skillet. Sear rolls on all four sides for at least 1-2 minutes, totaling about 8 minutes.
  3. Place seared steak rolls in a baking dish and cover with the balsamic glaze.
  4. Cover dish with aluminum foil and bake in 350 degree oven for 30-40 minutes (depending on level of doneness desired.)
  5. Serve with side dish of choice and enjoy!