Balsamic Glazed Steak Wraps

5 Jan

steak wrap

Recipe from Recipe by Photo

  • 1/2 -2 pounds thinly sliced steak cut into strips
  • Salt and peppet (to taste)
  • 3 tsp Worshestershire sauce
  • Steak seasoning
  • 1 tsp olive oil

For the veggie filling:

  • 1 bell pepper
  • 1 carrot
  • 1/2 zucchini
  • 5-6 green onions
  • 2 cloves garlic
  • 1 tsp Italian seasoning

For the balsamic glaze sauce:

  • 1 tsp butter
  • 1 tbsp finely minced shallots
  • 2 tbsp brown sugar
  • 1/4 balsamic vinegar
  • 1/4 cup beef broth


Start by prepping the steak. Season both sides with salt, pepper and Worcestershire sauce. Let sit for 30 minutes.

While steak is marinating, prep the veggie filling. Cut the carrot, bell pepper, zucchini and green onion to matchstick size just a little wider than your steak strips. For the garlic, just peel and crush with the flat edge of your knife.steak wraps

For the sauce, melt the butter in a small saucepan over medium heat. Add the shallots and sauté until translucent, about 2 minutes. Add the balsamic vingar, beef broth and brown sugar. Mix well. Allow sauce to come to a boil, reduce heat and continue cooking to reduce by 1/2. It with become thicker, like a syrup. Be careful not to burn your sauce. Transfer to a bowl.

In the same pan (no need to wash it), add a tsp olive oil and garlic. Saute for a few minutes to release flavors. Add bell pepper, zucchini and carrots and toss for 2-3 minutes. Do not include the green onions. Season the veggies with Italian seasoning.

To assemble your steak wraps, place some veggies (don’t forget the green onion) on a strip of steak and roll up. Secure with a toothpick if necessary.

Heat a skillet to medium high and add a tsp olive oil to coat bottom. Carefully place steak wraps in, seam side down. Turn to cook.

Serve with glaze drizzled over top of each steak wrap.

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