Balsamic Glazed Steak Rolls

Pretty and delicious, these rolls are great for a family dinner or something special. They have step-by-step pics at Picture the Recipe if you would like to see them.

Balsamic Glazed Steak Rolls

1 1/2 – 2 lb. skirt steak/ 8-10 thin sliced sirloin

Salt & Pepper

3 T. Worcestershire sauce

Favorite steak seasoning

1 T. olive oil

Vegetable Filling:

1 carrot

1 bell pepper

1/2 zucchini

5-6 green onions

2 cloves of garlic

1 t. Italian herb seasoning

Balsamic Glaze Sauce:

2 t. butter

2 T. finely chopped shallots

1/4 c. balsamic vinegar

2 T. brown sugar

1/4 c. beef broth

Start by prepping the steak. Cut the steak into 3 inch wide strips. Season the steak pieces generously on both sides with salt, pepper and Worcestershire sauce and let sit in the marinade for at least 30 minutes or a couple hours.

While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper, zucchini, and green onion into matchstick size pieces, little longer than the width of the steak strips. For the garlic, peel and crush the cloves with the flat side of your knife.

For the sauce, melt the butter in a small saucepan on medium heat. Add the finely chopped shallot and sauté it for a minute or 2 until they turn soft and translucent. Add the balsamic vinegar, brown sugar and beef broth and stir to mix well. Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.

In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes. Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes. Season them with the Italian herb seasoning and salt and transfer the veggies to a bowl.

To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies, including the green onions, in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.

Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.