Balsamic Steak Rolls

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½ – 2 lb. skirt steak, sliced into thin strips
1 carrot, matchstick cut
1 bell pepper, matchstick cut
½ zucchini, matchstick cut
5 green onions, matchstick cut
2 cloves of garlic, minced
½ tsp. dried oregano
½ tsp. dried basil
Cooking fat (such as coconut oil, butter or ghee)
Sea salt and freshly ground black pepper
1 tbsp. ghee
2 tbsp. shallots, finely chopped
¼ cup balsamic vinegar
1 tbsp. honey
¼ cup beef stock
Sea salt and freshly ground black pepper

Balsamic Steak Rolls

This delicious dish will be served at the Bayne household this Memorial Day weekend.


  1. Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
  2. Melt the ghee in a skillet placed over a medium heat.
  3. Add the shallots and cook until soft, about 3 minutes.
  4. Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste.
  5. Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.
  6. In the same skillet, add some cooking fat and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.
  7. Season with oregano, basil, sea salt and pepper, and transfer to a bowl.
  8. Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
  9. Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
  10. Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.

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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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