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Balsamic Glazed Flank Steak Rolled With Grilled Veggies

Posted by Mary M. on April 28, 2013

Balsamic Glazed Flank Steak Roll-Ups

It's a busy weeknight and you're exhausted from running in twenty different directions all day long. What can you make that will be easy, fast and flavorful?

We're so glad that you asked and we've got your back, Traeger Nation.

One of the best solutions to an easy all-in-one dish is a roll-up. These Stuffed Flank Steak Roll-ups only take a little over 30 minutes to complete. You could even prepare your vegetables the day before or use fresh vegetables that don't need cooking and make it even faster. The layer of flavors between the balsamic glaze, which brings out the sweet caramelized notes in the meat, the Prime Rib Rub, and the vegetables are so satisfying and succulent.

Stuffed Flank Steak Roll-ups

Pellets: Hickory, Mesquite or Maple
Prep Time: 5-10 minutes
Cook Time: 22-25 minutes, combined


1 onion, thinly sliced
1 green pepper
1 red pepper
1 portobello mushroom
1 bunch of asparagus, ends trimmed
2 large flank steaks
Traeger Prime Rib Rub
Balsamic glaze (you can buy it or reduce it yourself by boiling balsamic vinegar in a pot until it thickens)

Start your Traeger on Smoke with the lid open for 4-5 minutes, or until the fire is started. Set to High and let preheat for 10-15 minutes.

Grill the vegetables (spreading the onion slices out on a baking sheet) in your Traeger for about 10 minutes. Slice the portobello mushroom and peel and slice the peppers into thin slices.

Grilled Veggies

This recipe is completely customizable. You can use whatever vegetables you love/happen to have on hand. Throw in artichoke hearts and olives and make a Mediterranean roll-up. Or you could add in some jalapenos, avocados and tomatoes for a Mexican flare. It's a great way to use up produce that might go bad soon. Make it whatever you want!

Lay the flank steaks on a cutting board and season on both sides with Traeger Prime Rib Rub. Layer your favorite grilled vegetables in the middle, lengthwise, of each flank steak and then careful roll them up.

We used Fusionbrand's TheFoodLoop Flame to secure the roll-ups. It made the rolling up process about 200 times easier. Simply slip a loop around each end (and you can include one in the middle if the steak is fairly long) and then tighten and secure. No fussing with tying knots or strings breaking. Get 15% off the Food Loop Flame till May 14th 2013 by entering promo code TGLOOP at check out. 

Baste with the balsamic glaze and arrange the stuffed steaks on the Traeger. Grill for 12-15 minutes (for rare/medium rare) on High.

After you take the steaks off the grill, let them to rest for 5-10 minutes to allow the juices to redistribute. Then slice and serve!

If you have picky kids, you could even thread one of the slices onto a skewer (cut off the sharp tips) and tell them it's a steak lollipop! Then you can claim that it's dessert too.

Balsamic Glazed Flank Steak Roll-Ups