- 10
- 40 mins
- 60 mins
Ingredients
- For the veggie filling:
- 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
- Salt & Pepper, to taste
- 3 tbsp Worcestershire sauce
- Any steak seasoning you like
- 1 tbsp olive oil
- 1 carrot
- 1 bell pepper
- 1/2 a zucchini (depending on size)
- 5-6 green onions
- 2 cloves of garlic
- 1 tsp Italian herb seasoning
- For the balsamic glaze:
- 2 tsp butter
- 2 tbsp finely chopped shallots
- 1/4 cup balsamic vinegar
- 1/4 cup beef broth
Preparation
Step 1
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. Let them sit in the marinade for at least 30 mins if not a couple hours.
While the steak is marinating you can prep the filling.
Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips.
Cut the green onion in a similar size and sliced them in half length wise.
Peel the garlic and crush the cloves with the flat side of your knife, just enough to bruise them.
For the sauce, melt the butter in a small sauce pan on medium heat.
Add the finely chopped shallot and saute it for a minute or 2 until they turn soft and translucent.
Add the balsamic vinegar and the beef stock and stir to mix everything 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, 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 and stir fry the veggies for no longer than 2-3 minutes.
Season them with the the Italian herb seasoning and salt and transfer the veggies to a bowl.
To assemble the steak rolls, take a strip of the marinated steak and lay it with the short side towards you. Place the veggies 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 doneness.
Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.