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Crispy Beef Brussels Sprouts: Glazed Steak Rolls Recipe

Crispy Beef Brussels Sprouts (Glazed Steak Rolls)

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • Flank steak or thinly sliced shabu-shabu beef If using flank steak, freeze for 20 mins before slicing thinly against the grain; pound flat if needed by placing between plastic wrap and using a mea...
  • Flank steak or Sirloin Thinly sliced against the grain (approx. 1/8 inch thick). Pre-sliced shabu-shabu beef also works well.
  • Brussels sprouts Trimmed and outer leaves removed. Cut large sprouts in half; keep small ones whole.
  • Olive oil For pan-frying.
  • Soy sauce Low sodium recommended.
  • Balsamic vinegar Adds acidity and glaze consistency.
  • Honey Or brown sugar.
  • Garlic Freshly minced.
  • Smoked paprika Optional, for a smoky flavor.
  • 1 lb Flank steak or Sirloin Thinly sliced against the grain (approx. 1/8 inch thick). Pound flat if needed.
  • 12 oz Brussels sprouts Ends trimmed. Large sprouts halved, small ones left whole.
  • 1 tbsp Olive oil For searing the rolls.
  • 1/3 cup Soy sauce Use low-sodium for better salt control.
  • 2 tbsp Balsamic vinegar For the glaze base.
  • 1 tbsp Honey Can substitute with brown sugar.
  • 2 cloves Garlic Minced finely.
  • 1/2 tsp Smoked paprika Provides the smoky aroma without bacon.

Instructions
 

  • Bring a pot of salted water to a boil. Blanch the trimmed Brussels sprouts for 3-4 minutes until slightly tender but still bright green. Drain immediately and pat thoroughly dry with paper towels.
  • In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, minced garlic, and smoked paprika. Set the glaze mixture aside.
  • Lay out the thin beef slices on a clean surface. Season lightly with black pepper. Place a Brussels sprout (or half sprout) at one end of a beef slice and roll tightly until the vegetable is completely wrapped. Repeat with remaining ingredients.
  • Heat the olive oil in a large skillet over medium-high heat. Place the beef rolls in the pan, seam-side down, to seal the edges. Cook for 2-3 minutes without moving them to ensure a crispy sear.
  • Rotate the rolls and continue cooking for another 3-4 minutes until the beef is browned and crispy on all sides.
  • Reduce the heat to medium. Pour the glaze mixture over the rolls. Toss gently to coat, allowing the sauce to bubble and thicken for 1-2 minutes until the rolls are sticky and glazed. Serve immediately.